White Bean and Farro Salad

  

 

Ingredients

½ cup farro

 

1 15-ounce can cannellini beans, drained and rinsed OR you can use any beans that you've

 

1 small shallot, thinly sliced

 

¼ cup olive oil

 

¼ cup sherry vinegar

 

1 tsp kosher salt

 

¾ tsp black pepper pdr

 

5 ounces baby arugula

 

4 ounces feta cheese, crumbled (about 1 cup)

 

3 tbsp chopped fresh dill

 

Directions

Cook farro according to package directions. Drain and rinse under cool running water.

Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.

Add arugula and feta and toss to combine. Garnish with dill. 

 

 

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Vegan Lentil Soup

In this lentil soup recipe, we use a mix of dry lentils, including brown, green and black. You can use any combination of these varieties in your soup. We recommend sticking to whole lentils instead of split lentils. Although whole lentils take longer to cook, they retain their shape better and add texture to the soup, whereas split lentils break down and become mushy.

How to Store Vegan Lentil Soup

Lentil soup can be stored in an airtight container and refrigerated for up to 5 days. To reheat, you can microwave the soup on High until warm.

Can You Freeze Vegan Lentil Soup?

Yes, lentil soup is easy to freeze. After the soup has cooled, portion and store it in freezer-safe containers. Freeze for up to 2 months. Be sure to label the containers so you can keep track of its freshness.

Ingredients 

2 tablespoons extra-virgin olive oil

1 ½ cups chopped yellow onions 

1 cup chopped carrots

3 cloves garlic, minced 

2 tablespoons no-salt-added tomato paste 

4 cups reduced-sodium vegetable broth 

1 cup water 

1 (15 ounce) can no-salt-added cannellini(white kidney) beans, rinsed 

1 cup mixed dry lentils (brown, green and black) 

 ½ cup chopped sun-dried tomatoes in oil, drained 

 ¾ teaspoon salt 

 ½ teaspoon ground pepper 

 1 tablespoon chopped fresh dill, plus more for garnish 

 1 ½ teaspoons red-wine vinegar

Directions 

Step 1  

Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute. 

Step 2  

Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes. 

Step 3  

Remove from heat and stir in dill and vinegar. Garnish with additional dill, if desired and serve.

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