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Farro and lentil masala recipe

Farro and lentil masala recipe

  • Recipes
  • Ingredients
  • Grain
  • Farro

This Indian-inspired vegan dish with farro, lentils, carrots, celery and onion is seasoned with garam masala and will delight your tastebuds!

2 people made this

IngredientsServes: 4

  • 1 teaspoon salt
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil or coconut oil
  • 1 tablespoon garam masala
  • 1L vegetable stock, or more to taste
  • 100g farro
  • 175g red lentils

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Sprinkle salt over carrots, celery and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion has softened, about 5 minutes. Push vegetables aside to clear a space in the centre of the pot. Heat 1 tablespoon oil in the centre. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
  2. Pour vegetable stock into the pot; bring to the boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more stock if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

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Tikka Masala Lentils

One of the most popular recipes (and one of my personal favorite recipes) from my blog is this Crockpot/Instantpot Chicken Tikka Masala. It’s a Whole30 rendition on the Classic Indian dish and is actually one of my kids’ favorite dishes, too! They request it often and my entire family devours it. Because it is so popular, I created a meatless version with these Tikka Masala Lentils!

Here is a vegetarian-friendly rendition of my Tikka Masala using lentils instead of meat. The flavors are all still there in this meat-free dish, and it’s still just as satisfying! It’s not whole30 (since Lentils are in the legume family) but it is made using only clean, wholesome ingredients and it is also dairy-free.

You can serve it alone or alongside some steamed rice or any steamed veggie goes great alongside it as well!

Masala Lentil Salad with Cumin-Roasted Carrots

  • Author: Gena Hamshaw
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-5 servings



  • 11⁄2 pounds (680 g) carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon maple syrup
  • 11⁄2 teaspoons ground cumin
  • Coarse salt and freshly ground black pepper
  • 1 cup (200 g) dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed
  • 1⁄2 red onion, finely chopped
  • 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale
  • 1⁄3 cup (13 g) chopped fresh mint leaves


  • 3 tablespoons olive oil
  • 1 clove garlic, pressed or finely grated
  • 1 teaspoon minced or finely grated ginger
  • 1 teaspoon garam masala
  • 2 tablespoons apple cider vinegar
  • 1⁄2 teaspoon salt
  • Freshly ground black pepper



To make the salad, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet). Season generously with coarse salt and pepper. Bake for about 40 minutes, until the carrots are fork-tender and browning.

Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)

Put the carrots and lentils in a large bowl and let cool for 10 minutes. Add the onion, arugula, and mint.

To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.

Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, and offer the toasted seeds on the side.

Can this sheet pan ranch bowl recipe be used for meal prep?

Yup—this one is great for family dinner and also for meal prep during the week. I know I talk about meal prepping often, but it’s my saving grace for busy weeks—especially for healthy lunches. I don’t spend a ton of time on the weekend doing it, but I usually make one or two big meals, like this one, at the beginning of the week and then enjoy the leftovers for quick lunches.

Black Lentil Salad

I love black lentils because even the canned version holds shape very well and provides a great texture. While you could definitely use them in place of green lentils in my lentil soup recipe or lentil tikka masala, I actually prefer to eat them cold as part of this colorful, veggie-packed salad. You can purchase dry black lentils and cook yourself by boiling in water or broth, oryou can buy precooked canned lentils, which is what I did for this recipe here. Canned lentils are a versatile pantry staple I highly recommend keeping on hand!

Servings: Makes 2 salads as a meal, 4 as a side.


1 (15-oz.) can black lentils (or

1 small cucumber, very finely diced

2 celery stalks, very finely diced

1/4 a red onion, very finely diced

1/2 a bell pepper, very finely diced

2-4 cups leafy greens (your choice: tuscan kale, spinach, arugula)

2 Tbsp extra virgin olive oil

1 Tbsp 100% maple syrup (or honey if not vegan)

*Note: If you prefer to use a store bought dressing to save time, either an Italian or lemon garlic dressing would be great with this! Use


Add the canned black lentils to a strainer and drain and rinse with water. Set aside to let the water drain from the strainer while you dice the vegetables.

Dice the celery, cucumber, onion, and bell pepper into very small pieces. Add together to a large mixing bowl, and drizzle about a tablespoon of the dressing (either homemade dressing recipe listed above, or your favorite storebought), stir together gently with a large spoon. Add in the black lentils, along with an additional tablespoon of dressing. Stir together gently again, adding more dressing and/or more salt as desired.

You can either eat this as is, or add on top of a bed of your favorite leafy greens. I prefer chopping my greens into bite-size pieces, and mixing it into the rest of the vegetable & lentil mixture. Store any leftovers in an airtight container in the fridge for up to 4 days.

  • Lentils: Green or brown, NOT red green and brown lentils cook similarly, whereas red are smaller in size and therefore result in a different texture and generally take less time to cook.
  • Chickpeas: Canned drained and rinsed. Since they’re canned, they’re already cooked, so you’ll essentially just be simmering them in the sauce so they soak up the flavor.
  • Coconut milk: Canned full fat or light -- whatever you have in your pantry!
  • Tomato sauce: Make sure to use PLAIN + CANNED tomato sauce most jarred tomato sauces are meant for Italian recipes, so we want to make sure to use plain-seasoned tomato sauce from a can (check the ingredients!)
  • Carrot/Bell pepper: Could sub 1 medium sweet potato instead (see “tips and tricks” below)

Step 1: Sauté. Start by heating oil in a large, deep skillet or dutch oven over medium heat. Add the carrots and bell pepper and sauté for 2-3 minutes until soft.

Step 2: Add the spices. Next, add the shallot and garlic and cook for 1 minute, then add all of the spices and stir for 1 minute until fragrant.

Step 3: Cook the lentils. Pour in the tomato sauce, coconut milk, lentils, and water and bring the mixture to a boil. Reduce heat to a simmer, cover the skillet and cook for 20 minutes.

Step 4: Add the chickpeas. Last, add the chickpeas and ½ cup more water and continue simmering uncovered for 10-15 minutes until the lentils are soft.

Jeweled Farro Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 side dishes 1 x
  • Category: dinner, main, side dish
  • Cuisine: vegetarian, holidays, thanksgiving, christmas


Jeweled Farro Salad! You’ve gotta try this salad for Thanksgiving and the holidays. Roasted butternut squash, pistachios, pomegranate seeds, farro, mint and parsley in a lemon dressing.

What to Serve with Farro Salad:

  • If you can’t find farro, you could use barley, quinoa, whole wheat couscous, brown rice, or even whole grain elbow macaroni instead.
  • If you don’t like feta, skip it or sub in goat cheese.
  • Add in extra veggies like roasted red peppers or chopped spinach.
  • Swap sun-dried tomatoes for fresh cherry or grape tomatoes.
  • Substitute the mint or parsley with basil.
  • For extra flavor, add fresh chopped garlic or kalamata olives.

Lentil and Wild Rice Salad with Summer Vegetables

The rain in Portland has (mostly) stopped and temperatures are on the rise. We have no less than three perfect months ahead of us, not quite summer, but we’ve definitely tipped firmly into salad season. At long last.

This Lentil and Wild Rice Salad with Summer Vegetables will be your official salad of summer. It’s absolutely perfect for lunch or a light dinner in the summer.

Bonus points, it keeps really well thanks to the hearty kale, lentils and wild rice. Ideal for making ahead of time to avoid cooking when the evenings are so nice and warm.

This salad adapts easily to whatever vegetables you might have around or growing in your garden. The yellow squash can easily be swapped for zucchini or any of the summer squashes.

Fun fact: wild rice isn’t even rice. It’s actually a seed cultivated in Minnesota and parts of California. I’m partial to that nutty flavor and love that it’s gluten-free, but if wild rice isn’t your thing, try swapping it for:

• farro
• bulgar
• brown rice
• quinoa
• barley
• couscous

Rice cooking time aside, this salad comes together quickly with minimal cleanup. I like to buy the steamed (precooked) lentils from Trader Joe’s to save some time and have one less pot to wash.

This recipe is great slightly warm or cold. Perfect for lunches or taking to a party. After it rests in the refrigerator for a while, you may notice it’s soaked up all of the dressing and needs a little refresh.

The Best Soup:

One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. It appeared to be a beautiful take on lentil soup. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers.

She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. I still make this soup regularly, love it (so much!), and thought it might be fun to revisit it today in video form - enjoy! I've also included some notes related to adapting this soup to the Instant Pot.

Other things worth noting related to this soup - the slivered green onions sauteed in butter or coconut oil. The golden raisins that plump up with curry broth. Back notes of ginger. Depth from a good dollop of tomato paste. It all comes together in one amazing bowl of restorative, lentil soup goodness.

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