Herbed Farro and Lentils With White Wine
We all have our go-to recipes. This Herbed Farro and Lentils With White Wine is one of mine, and maybe now it will be one of yours, too.
When I don’t know what to make, I make this dish. Everyone needs recipes like that – things to cook when you’re in a cooking mood but don’t feel like spending too much energy being creative or wondering how things will taste. This Herbed Farro and Lentils With White Wine is exactly that recipe for me; it’s an old favorite that I can make without looking at my recipe book, yet is delicious enough to impresses myself and my company.
Since I am the only vegetarian in my family, there are so many times when I have to quickly throw together a protein source for myself in time for Shabbat dinner, the first meal of the Jewish Sabbath. So many of my Friday afternoon kitchen adventures have resulted in me preparing this Herbed Farro and Lentils With White Wine dish that I think my family has come to expect it by now – and hey, I’m okay with that.
Nutrition and Flavor
I also love that this flavorful dish contains both a protein (lentils) and a carbohydrate source (farro). Farro, which has a similar chewy texture to barley and wheat berries, is on the higher end when it comes to grains that contain protein. It also happens to be my favorite grain.
This savory dish is earthy yet zesty and has just the right amount of sweetness from the white wine. It’s one of those one-pot meals that comes together in minutes (depending on how quickly you can chop up an onion, garlic and some herbs), and the recipe is flexible enough for you to not have to measure (though I’ve included measurements for those who like to measure – no judgement!).
So put up a pot of this deliciousness, carry on with whatever you have to do for 45 minutes, and come back to enjoy this warm, filling recipe.
Herbed Farro and Lentils With White Wine
Ingredients
- Avocado oil, or other high heat oil, for sautéing
- 1 medium onion, chopped (1½ to 2 cups)
- Salt to taste
- Pepper to taste
- 4 cloves garlic, minced
- 2½ cups low-sodium vegetable broth
- ½ cup farro, dry
- ½ cup green lentils, dry
- ¼ cup white cooking wine
- ¼ cup fresh dill, chopped
- 3 tablespoons fresh parsley, chopped
- Juice from ¼ of a lemon
Instructions
- In a medium saucepan, sauté onion in avocado oil over medium heat until translucent. Add salt, pepper and garlic. Mix. Continue cooking until some pieces of onion turn golden.
- Pour in vegetable broth. Add farro and lentils; lightly stir. Cover pot and bring to a boil.
- Add white wine and herbs. Cover pot, and lower to simmer.
- Cook for about 35 to 45 minutes, stirring every 8 minutes or so. Dish is ready when all liquid is absorbed. Mix in lemon juice just before serving.
Notes
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