Ingredients

1/4  small red cabbage (200g), thinly sliced

3-4 large carrots (300g), grated

5 tablespoons parmesan

20 baby tomatoes (200g), cut in half 

5 tablespoons olive oil, divided

1 cup pearled faro (can be whole faro, but it will take 40 minutes)

2/3 cup dried brown or green lentils, rinsed 

2 cloves garlic, minced

Arugula for garnish

Lemon

Salt and pepper to taste

Directions

1. Preheat the oven to 425F. On a lined baking tray, toss the red cabbage and carrots with 1-2 tablespoons of olive oil, the parmesan, and a sprinkle of salt and pepper. On another tray, toss the baby tomatoes with 1 tablespoon of olive oil and some salt and pepper. Bake for 18-20 minutes, mixing halfway, so everything gets evenly cooked.

2. Bring water to a boil in two small saucepans. Add salt to both, then add the faro to one and the lentils to another. The faro should take about 10 minutes and the lentils should take between 13-15 minutes. Reduce heat as necessary so that it doesn't boil over but there is still a lively simmer. Once cooked, drain and return both the faro and lentils to one pot add 2 tablespoons of olive oil, the garlic, and a pinch of salt.

3. To serve, create a bowl for each person, add the lentil and faro mixture to the base of a shallow bowl, top with a few spoonfuls of carrot, cabbage and tomatoes, a handful of arugula and then a generous squeeze of lemon juice. Taste and add an additional glug of olive oil and/or salt and pepper.