Farro and Lentil HashPosted: November 17, 2015
I haven’t been experimenting with too many new recipes lately. My little one keeps me super busy from the moment daddy leaves for work in the morning, until we both fall to bed exhausted at night. With that in mind, I’ve had to go through some old photos to try and see if there are any outstanding recipes that I’ve been meaning to post. Lucky for me, I forgot all about this beauty from back in June!
Justin’s been on a lentils kick lately. He’s been harping about how they are a good source of protein, without being too expensive. I totally agree. That’s why I decided to come up with this beauty. First things first, soak your lentils overnight. Then cook them together with the farro. I got both from Gold Forest Grains.
Lentil and Farro Hash
You will need:
1 cup farro
1 cup red lentils (soaked overnight)
4 cups low sodium chicken stock
1 large onion
2 sweet bell peppers, chopped
8 mushrooms, chopped
1 tsp hickory smoke seasoning
1 tsp seasoning salt
1 tsp garlic powder
1 tsp smoky asado seasoning
Fresh chives and mint
Begin by soaking your lentils overnight. When ready to prepare, bring farro, lentils and chicken stock to a rolling boil. Reduce to a simmer and cook for 40 mins, until farro is tender and begins to split open. Meanwhile, dice and caramelize your onions with a little butter in a large frying pan. Add your peppers and mushrooms, spices and seasoning and cook until tender. Once your farro and lentils are cooked, add to the large frying pan and stir to combine all flavours. Stir in fresh chives and mint at the last minute and serve.