Farro and Lentil Hash

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!

DSCN1345Justin’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.

DSCN1346In a large frying pan, caramelize some onions.

DSCN1351For this recipe, I used hickory smoke flavour, garlic powder, seasoning salt and smoky asado seasoning. Delicious combination!

DSCN1348Once caramelized, add the other veggies (I added bell peppers and mushrooms.)

DSCN1349Since it was June, I had fresh chives and mint growing in the garden. There is nothing quite like fresh herbs in a recipe.

DSCN1350Here they are, all diced up for the recipe!

DSCN1352Here are the lentils and farro, all cooked up!

DSCN1354I combined the lentils, farro, veggies and herbs all together in the large frying pan and mixed it all up to meld the flavours.

DSCN1355Et voila! A hearty, tasty mix of ancient grains, pulses and veggies for your dinning pleasure.

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.

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