Serves: 4
Ingredients
-
3/4
cup par-cooked farro, or farro soaked overnight in water
-
1/2
cup lentils
-
1
cup parsley leaves
-
1
small shallot
-
3
blood oranges
-
2
tablespoons olive oil
-
1
tablespoon white-wine vinegar
-
2
small ripe avocados
-
Kosher salt and freshly ground black pepper
Directions
- Combine farro and lentils in a saucepan of boiling, salted water; cook 10 to 12 minutes or until lentils are tender. Meanwhile, chop parsley and shallot. Remove orange peel, quarter orange and cut into chunks. Stir together oil and vinegar.
- Drain lentils and peel, pit and cut avocado into wedges. Toss all ingredients together and check seasoning. Serve immediately.