Farro and Lentil Bowl with Arugula Pesto
INGREDIENTS
- 3 cups water
- 1 cup semi-pearled farro, rinsed
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt plus additional for seasoning
- 1/4 teaspoon black pepper plus additional for seasoning
- 5 cups arugula
- 1/2 cup shaved Parmesan
- 1/4 cup pine nuts, toasted
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/3 cup olive oil
- 3 cups cooked lentils
- 1 pound cherry tomatoes, halved
- 1 red pepper
- 1 onion
INSTRUCTIONS
In a medium saucepan, bring water and farro to a boil. Reduce heat, cover and simmer until tender, 30 minutes. Drain, return to pan and toss with vinegar. Season with salt and pepper.
Toss with EVOO & salt and pepper and roast or grill the cherry tomatoes, red pepper and onion.
Meanwhile, make the pesto: In a food processor fitted with a metal blade, pulse 3 cups arugula, 1/4 cup Parmesan, pine nuts, lemon juice, garlic, salt and pepper until combined. With the motor running, slowly add oil and blend until smooth.
Divide farro among four bowls and top with lentils, roasted veggies, remaining arugula and Parmesan. Dollop with half the pesto. (Store leftover pesto in a glass jar in the refrigerator for up to one week.)
