Creamy Lentils & Farro with Tzatziki
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 1 tbsp
- garlic cloves 6
- cumin seeds 1 tsp
- vegetable broth 2 ¾ cup
- French green lentils 1 cup
- Kosher
- tahini 2 tbsp
- soy sauce or tamari 2-3 tsp
- Cooked Farro (With Bay Leaf) 3 cup
- of arugula or soft salad greens 4 handful
- Extra virgin olive oil
- Red wine vinegar
- Pickled Radishes 4 forkful
Cook black Beluga lentils the same as French green lentils. Green or brown lentils will take less time to cook, about 10 to 12 minutes. Storage: Store all components separately in the fridge for 3 to 4 days. Reheat the farro as listed in step 4(a), and reheat the lentils either in the microwave or on the stovetop until warmed through. Assemble as listed in step 6 right before serving. Storage: Got more leftovers? The creamy lentils freeze pretty well for 1 to 2 months. Defrost in the fridge and reheat in a saucepan, adding a touch of broth or water to thin out as needed. You can also freeze leftover Cooked Farro (check out these tips from The Kitchn). Nutrition boost: For more veggie action, serve alongside steamed or roasted asparagus or broccoli. Sprinkle the bowl with roasted pepitas or hemp seeds for extra protein and healthy fats. Shortcut: If you bought ready-to-heat rice, use that instead of farro.
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1For the creamy lentils: extra virgin olive oil , garlic cloves , cumin seeds , vegetable broth , French green lentils , Kosher salt and freshly cracked black pepper, tahini , soy sauce or tamari , Cooked Farro (With Bay Leaf) , of arugula or soft salad greens , Extra virgin olive oil , Red wine vinegar . For the timer cup tzatziki with cucumber (remaining from greek salad bowl): Pickled Radishes .
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2Heat a Dutch oven or large, deep sauté pan over medium heat and add the olive oil. Once hot, add the garlic and cumin seeds (if using) and cook, stirring frequently, until fragrant and the cumin seeds are slightly darker in color, about 2 minutes.
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3Pour in a splash of broth and use a spoon to scrape up any browned bits. Add in the lentils and the remaining broth.
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4Bring to a boil, then reduce the heat to maintain a rapid simmer. Cook, uncovered, for 25-30 minutes , or until most of the liquid has been absorbed and the lentils are tender but still al dente.
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5While the lentils simmer, prepare your side salad (if you’re making one) and reheat the Cooked Farro. Farro: Add to a microwave-safe bowl, add a few sprinkles of water, cover, and heat until warmed through. Or, add to a frying pan with a touch of olive oil, and heat until warmed through.
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6When the lentils are al dente, turn the heat to low. Crack in some black pepper to taste. Add the tahini and 2 tsp of soy sauce, and stir well to combine. Taste for seasonings, and season with more soy sauce or salt as needed.
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7To serve: Divide the Cooked Farro among bowls. Top each with a handful of arugula or salad greens, and drizzle with some good-quality olive oil and vinegar. Top with the Creamy Lentils. Add a generous dollop of Tzatziki on each bowl, and spoon on some Pickled Radishes. If you want a slightly sweet-tangy finish, spoon on a bit of the pickling liquid as well.
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8Serve with your side salad, if you made one.