Moroccan lentil salad

Ingredients

• •1/2 cup dried lentils
• •1/2 cup farro
• •4 cup water
• •1/2 tsp salt
• •1 bay leaf
• •1 plum tomato, diced
• •1/4 cup red onion, finely diced
• •2 oz feta cheese, finely diced
• •3 tbsp fresh mint, chopped
• •2 tbsp fresh parsley, chopped
• •1 tbsp olive oil
• •1 tbsp lemon juice
• •1 tsp lemon zest
• •1 garlic clove, pressed or minced
• •1/2 tsp paprika

Steps

1. 1Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in a 2 qt saucepan; add lentils, farro, salt and bay leaf. Simmer, uncovered, 20-25 minutes or until lentils are tender. Drain lentils; remove and discard bay leaf. Set lentils aside to cool.
2. 2In a mixing bowl, combine lentils, tomato, onion, cheese, mint and parsley. In a small bowl, whisk together oil, lemon juice, lemon zest and garlic until blended. Drizzle dressing over salad, tossing gently to coat. Sprinkle with paprika.