• Cook your farro and your lentils (see instructions below). Transfer drained lentils and farro into a large bowl and spread out into a thin layer to cool off for about 10 minutes. Once cooled off, but still warm, add the olive oil, 3 tablespoons vinegar, and ¾ teaspoon salt and toss to combine.
• In a medium bowl, add the thinly sliced veggies, remaining ¼ cup vinegar, and remaining ½ teaspoon salt and toss to combine thoroughly.
• Add farro/lentils to your bowl and top with the tangy veggies, peas (if using), walnuts, cheese, pickled red onions, and herbs. Finish it off with a sprinkle of salt and pepper and squeeze lemon all over.

How to cook farro:

• add farro to a medium pot and fill with enough water to cover by at least two inches. Bring to a boil, then reduce the heat to a rapid simmer and cook for about 20-25 minutes or until the farro is tender/has burst open. Drain and set aside to cool.

How to cook lentils:

• in a medium pot, add green lentils and enough water to cover by at least 2-inches. Bring the water to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the lentils are tender, but not mushy. Depending on how fresh/old your lentils are, they will cook a lot faster or slower, so keep an eye on them and taste as you go. Drain the lentils and set aside to cool.