Serves: 4 Preparation Time: 30 minutes Ingredients 1 cup dried farro 1 lb red lentils 1 medium onion( diced) 1 ⁄ 2 bell pepper( diced) 1 ⁄ 4 cup carrots( diced or shredded) 3 garlic cloves 1 bay leaf 1 tsp curry powder 1 tsp ginger powder OR 1 tbsp fresh finey chopped or shredded ginger 1 tsp cumin powder 1 / 8 tsp marjoram 1 ⁄ 2 tsp black pepper salt to your own taste cilantro and lime wedges for garnish( For 4 people, 1 cup cilantro, and 3-4 limes)
Steps 1. Dice the onions, bell pepper, carrot, and finely dice the ginger and garlic. Set aside. 2. Start the farro first, as it takes 30 minutes. Put 1 cup of rinsed farro into a 6-8 cup pot. Add 3 cups of water, and 1 tsp of salt.( If you are not a fan of salt, do not add). Bring to a boil, once boiling, reduce the heat to medium low, put on a lid, and start a 30 minute timer. 3. As the farro simmers away, start your red lentils. Rinse them in a strainer, set aside. Pan fry your onions, bell pepper, garlic and ginger in a healthy oil( olive, canola). Once the onions appear translucent, add all of the spices except for the bay leaf! Pan fry for a moment longer. 4. As the spices are sauteeing into the vegetables, get your lentils and 4 cups of water. Add the lentils, water, and a bay leaf to the pot and bring to a boil( put on high heat). Once boiling, reduce heat to medium-low and simmer for the remaining 20 minutes. 5. When the farro is cooked, drain any additional water from the pot. Make sure you check both the farro and lentils for desired tenderness! 6. Plate the farro, top with the lentil stew. Garnish with fresh cilantro and lime wedges, and ENJOY!:) Variations Instead of farro, you may use rice or any other grain that you would also enjoy. Rice will only take 20 minutes! If you choose to use fresh ginger, remember that you can use a bit more because of the moisture retained in fresh roots.
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