Farro & lentils with coriander from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 187) by Ali Slagle

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Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar. See recipe for variations.

  • lisari on December 01, 2024

    I made no changes to the recipe & found it easy & delicious. Would make again.

  • jenmacgregor18 on September 18, 2024

    This is excellent. Great flavor and I loved the chewy texture of farro and slight crunch of carrot. Hearty, without feeling heavy. I used only 1/2 cup of cilantro and coriander powder instead of seeds. Subbed a bit of Romano for the feta. Added a bit of Korean chile flake.

  • annettle on March 31, 2024

    I really enjoyed this, perhaps not surprisingly as I love coriander seeds! (Mine softened enough to be pleasantly edible.) I used freekeh instead of farro, and a soft double cream French cheese on top. I think the base is flavourful enough that the cheese is a bonus rather than a requirement.

  • Emily Hope on September 09, 2023

    We liked the flavor of this one, and it's a nice hearty salad, but even after 25 minutes the whole coriander seeds were unpleasantly fibrous to chew on. If I were to make this again, I'd probably toast and grind them instead and add to the dressing. Would be interested to try savoy cabbage in place of the carrots. Didn't add the goat cheese, as we were having with a peach and burrata salad.

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