40mMediterranean Farro Feta and Lentil Boxes
Make-ahead lunch boxes with hearty lentils, chewy farro, crisp cucumber, cherry tomatoes, fresh parsley, and a feta cheese accent.
- Energy
- 454 calories per serving
- Protein
- 23.3 g per serving
- Carbs
- 67.2 g per serving
- Fat
- 14.4 g per serving
- Sodium
- 807 mg per serving
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Cook this recipe
- water-5 cups
- cherry tomatoes-2 cups
- dry green lentils-1 cup
- pearled farro-1 cup
- fresh parsley-1 cup
- feta cheese-0.5 cups
- extra-virgin olive oil-3 tbsp
- English cucumber-1 each
- lemon juice-3 tbsp
- fine salt-1 tsp
- dried oregano-1 tsp
Rinse the lentils and farro, dice the cucumber, halve the cherry tomatoes, and chop the parsley; crumble the feta if needed.
Keep fingertips curled back and the knife blade angled away from your hand while cutting the vegetables.
Add the lentils, farro, water, and 1/2 teaspoon salt to a medium saucepan; bring to a boil, then simmer uncovered until the lentils are tender and the farro is chewy, 20 to 25 minutes.
Use caution around boiling water and steam while simmering the lentils and farro.
Drain well in a fine-mesh strainer, then spread out to cool for 10 minutes so the vegetables stay crisp.
Pour the hot lentil-farro mixture slowly to avoid steam burns and splashing.
In a small bowl, whisk the olive oil, lemon juice, oregano, and remaining 1/2 teaspoon salt until combined; set the dressing aside.
In a large bowl, fold the cooled lentil-farro mixture with the cucumber, cherry tomatoes, parsley, and dressing; coat evenly without crushing the tomatoes.
Portion into 4 lunch containers, sprinkle feta cheese on top, and refrigerate until ready to serve.
Refrigerate the lunch containers promptly at 40°F (4°C) or below.
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