Farro-Lentil Salad with Creamy Lemon-Tahini Dressing



This dish is great served slightly warm over a bed of greens, and is delicious enough that we’ve already tried it out on others. It’s garnered ‘seconds, please’ approval from picky eaters.

I mostly followed this Oh She Glows recipe, but:

  • Instead of using spelt and soaking it for 12 hours ahead of time, I used Farro, a pearled wheat that takes about 25 minutes to get to the right consistency.
  • I just tossed the spinach in at the end, before dressing it. Baby spinach didn’t need any cooking.
  • I would also advise going on the light side with the yeast, it can overpower the lemon and tahini.

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