Chewy farro, roasted veggies, and lentils get coated in a creamy tahini liquid spiked with warming spices. It’s like a middle-eastern take on risotto and comes together in just about 10 minutes! Use a tahini that is nice and runny, not the thick, pasty kind (this is my favorite brand).
Ingredient Highlight
Tahini! Is a Middle Eastern condiment made from ground sesame seeds, so it has all of the same benefits as sesame seeds. Sesame seeds are high in lignans, which are powerful antioxidants. They are also rich in fiber, monounsaturated fats, B vitamins, copper, magnesium, iron, zinc, and calcium.
If your tahini is very bitter, it’s likely gone bad or isn’t good quality. Soom is my favorite brand and totally worth the
Servings 4
Cook Time 10 minutes Ingredients
- 2 tbsp olive oil
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 2 cups cooked farro
- 1 clove garlic, chopped
- 1 tsp kosher salt, divided
- 2 cups water
- ½ cup tahini (the runny kind)
- 1 tbsp soy sauce or tamari
- 3 cups roasted veggies
- 2 cups chopped greens
- ½ cup cooked lentils
- 2 tbsp lemon juice
- 1 cup Fennel Slaw (see below)
- Black pepper
Fennel slaw:
- 2 cups thinly sliced fennel (about 1 large bulb)
- 2 tbsp lemon juice
- ¼ tsp kosher salt
- *Use any amount of fennel here, you need at least 2 cups to have enough for the salad + this recipe. A little extra never hurts!
Instructions
- In a large pot or medium heat, add the oil, cumin, cinnamon, and black pepper. Cook for 30 seconds, stirring often (to toast the spices). Add in the farro, garlic, and ½ tsp salt and stir to coat for about 30 more seconds..
- Add the water, tahini, soy sauce, and stir to combine. Stir in the veggies, greens, lentils, and remaining ½ teaspoon salt.
- Bring to a boil over high heat, then give it a stir and submerge the veg and kale into the liquid. Reduce the heat to medium-low and simmer for about 3 minutes, stirring occasionally, or until the liquid is reduced a bit (you want it saucy, but not watery. It will thicken up as it sits). Stir in the lemon juice.
- Serve topped with fennel slaw and black pepper.
Items you can prep ahead (optional)
- Grains, lentils, veg, and greens should all be cooked/prepped!
- Chop 1 clove garlic
- Make fennel slaw
Substitutions:
- Use cooked short grain brown rice in place of farro to make gluten-free.
- Skip the lentils and add some shredded chicken, top with a fried egg, or serve with any other side of protein.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm leftovers up in the microwave until warmed through. The grains will soak up the liquid as it sits, so try adding a splash or so of water in before reheating.
- Top with a squeeze of lemon, fennel slaw, and herbs if you have some.
- To leftovers with a fried egg.
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