I didn’t think that this would be such a perfect dinner. But today was a rainy and raw day. April showers I guess. I found this recipe on Cooking with Nonna. I cut the recipe in half and I still have enough leftovers for a couple of lunches.
Lentils with Farro, from Cooking with Nonna
1 pound Farro
1 pound Dry Lentils
1 Medium Red Onion, sliced
2 Stalks of Celery, sliced
4 Bay Leaves
2 Carrots, cubed
Crushed Red Pepper
EV Olive Oil
Bring a pot of salted water to boil and add the Farro. Cook it for about 30 mins.
Drain the water and set aside.
Wash the lentils and put them in a deep pot.
Cover the lentils with water with 1 1/2″ of water above the lentils.
Add all the other ingredients except the EV Olive Oil.
Cover the pot and let all the content come to a boil. Let it boil for about 10 mins.
Uncover the pot and let it continue to cook. On the side boil some hot water and add it to the pot if the lentils become too dry.
Cook for another 10 mins. Taste the lentils and stop cooking them when they reach your desired tenderness.
Add the Farro to the pot and bring to a boil.
Serve with a drizzle of good EV Olive Oil.