Mediterranean Farro Feta and Lentil Boxes

Ingredients

• 1 Cup dry green lentils, rinsed - 1 cup (190 g), About 190 g.
• 1 Cup pearled farro, rinsed - 1 cup (180 g), About 180 g.
• 5 Cup water - 5 cups (1.2 L), About 1.2 L.
• 1 Teaspoon fine salt - 1 teaspoon (6 g), About 6 g; divided in the instructions.
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons (45 ml), About 45 ml.
• 3 Tablespoon lemon juice - 3 tablespoons (45 ml), About 45 ml.
• 1 Teaspoon dried oregano - 1 teaspoon (1 g), About 1 g.
• 1 Each English cucumber, diced - 1 medium (300 g), Medium; about 300 g.
• 2 Cup cherry tomatoes, halved - 2 cups (300 g), About 300 g.
• 1 Cup fresh parsley, chopped - 1 cup (30 g), About 30 g.
• 0.5 Cup feta cheese, crumbled - 1/2 cup (75 g), About 75 g.

Instructions

1. Prep ingredients

   1. *Rinse the lentils and farro*, *dice the cucumber*, *halve the cherry tomatoes*, and *chop the parsley*; crumble the feta if needed.

2. Cook lentils and farro

   2. 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*.

3. Drain and cool

   3. *Drain well* in a fine-mesh strainer, then *spread out to cool* for 10 minutes so the vegetables stay crisp.

4. Make dressing

   4. In a small bowl, *whisk the olive oil, lemon juice, oregano, and remaining 1/2 teaspoon salt* until combined; *set the dressing aside*.

5. Combine boxes mixture

   5. In a large bowl, *fold the cooled lentil-farro mixture* with the cucumber, cherry tomatoes, parsley, and dressing; *coat evenly* without crushing the tomatoes.

6. Pack and chill

   6. *Portion into 4 lunch containers*, *sprinkle feta cheese on top*, and refrigerate until ready to serve.