Black lentils are highlighted in this dish and have a distinctive earthy taste. The addition of pesto masks a little bit of the lentil flavor, which can be helpful for getting first-timers on board with trying them. You can find lentils next to the grains/beans in your local market or typically in the bulk bins - my favorite way to buy them!
Lentils and Farro With Arugula Pesto (adapted from Fitness Magazine)
3 cups water
1 cup farro
3 cups cooked black lentils
1 pound cherry tomatoes, halved
2 tbsp white wine vinegar
2 cups arugula
For the pesto:
3 cups arugula
1/4 cup shaved parmesan (optional)
1/4 cup pine nuts
2 tbsp fresh lemon juice
1 garlic clove
1/4 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
In medium saucepan, bring water and farro to boil. Reduce heat, cover and simmer until tender (30 minutes). Drain, return to pan and toss with vinegar.
Meanwhile, make the pesto. In a food processor pulse arugula, parmesan (if using), pine nuts, lemon juice, garlic, salt and pepper until combined. With motor running, slowly add olive oil and blend until smooth.
In a large bowl combine farro, lentils and tomatoes. Mix in pesto and stir to combine. Place a small handful or arugula in each serving bowl, add farro/lentils and a few shavings of parmesan cheese (optional). Season with salt and pepper.