Fried Lentils with Farro and Spinach

When you’re following a vegetarian diet, it’s always good to have some go-to recipes in your repertoire, and this easy and satisfying fried lentil dish is one you can’t miss!

Serves: 4Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 cup Farro, uncooked
  • 1 cup lentils, uncooked, rinsed and soaked in water for 2 hours
  • 5 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1⁄3 cup onion, chopped
  • 2 teaspoons dried oregano leaves
  • 3 cups baby spinach
  • 3 tablespoons lemon juice
  • 1⁄2 teaspoon sea salt


  • Cook farro according to package directions.
  • In saucepan over medium heat, cover lentils with water; boil 15 to 20 minutes, until lentils are tender. Strain; set aside.
  • In second saucepan over medium heat, heat 1 tablespoon olive oil. Stir in garlic, onion and dried oregano. Sauté 1 to 2 minutes, until onions are crisp tender. Add baby spinach; continue cooking 1 minute.
  • Stir in 1 tablespoon olive oil, farro and lentils. Cook, stirring occasionally, until lentils and farro are heated through. Mix in lemon juice and sea salt.
  • Serve warm. Drizzle with remaining 3 tablespoons olive oil.