Lentil And Farro Salad

• 1/2 cups (dry Weight) Black Lentils
• 1/2 cups (dry Weight) Farro
• 4 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Red Wine Vinegar
• 1/4 teaspoons Salt
• 1/2 teaspoons Cumin
• 1/4 teaspoons Coriander
• 1/4 teaspoons Smoked Paprika
• 1/4 cups Onion, finely chopped
• 1/3 cups Orange Or Yellow Pepper, Finely Chopped
• 1 cup Cherry Tomatoes, Halved
• 1/2 cups Cucumber, Finely Chopped
• 1/4 cups Fresh Parsley, Chopped
• 1/3 cups Fresh Mint, Chopped
• 1/3 cups Feta Cheese

1. Cook the lentils and farro in separate pots according to package instructions. When done, remove from heat and allow both to cool completely.
2. In the bottom of a large bowl, whisk together the olive oil, lemon juice, vinegar, salt, cumin, coriander and smoked paprika until thick and emulsified.
3. Add the cooled lentils, farro, onion, pepper, tomatoes, cucumber, parsley and mint to the bowl with the dressing. Toss until well-combined and evenly coated with the dressing.
4. Sprinkle with the feta and toss gently. Serve or keep refrigerated in a tightly covered container for up to 3 days.

black lentils, olive oil, lemon juice, red wine vinegar, ubc, cumin, ubc, ubc, ubc, pepper, cherry tomatoes, cucumber, ubc, fresh mint, feta cheese

Taken from tastykitchen.com/recipes/salads/lentil-and-farro-salad/ (may not work)