08 September 2011

Lentil & Sausage Herbed Farro

Like most people, I first learned about Polyface Farms in Michael Pollan's Omnivore's Dilemma.  Our local organic grocery stocks Polyface and I've been trying to think of a reason to buy some.  I stumbled upon this idea when looking for ways to use up the lentils and bell peppers that we had on hand.  This dish turned into one of my favorites.  Without the red peppers, it would be visually unappealing, but the flavors are fantastic.  I'd like to think it's my creation, but I'm sure it has more to do with Polyface's delicious pork product.

Lentil & Sausage Herbed Farro
Idea originated from Luna's Cafe

3 cups chicken stock
3/4 cup farro
1 cup lentils (or Sprouted Bean Trio)
1 cup chicken stock
1 cup water
1 lb Polyface Farms Breakfast sausage
lots of fresh herbs- rosemary, thyme, basil
1 red pepper, cut into strips

In a large saucepan, bring 3 cups of chicken stock to a boil and add farro. Cover and simmer for about 45 minutes, until the farro is tender and chewy.

In a medium saucepan, add lentils and 1 cup water and 1 cup chicken stock to cover. Bring to a boil, simmer for 20-30 minutes, until the lentils are tender.

Combine farro and lentils; add fresh herbs and freshly ground pepper.  Keep warm.

In a large skillet, heat 1 tbsp oil over medium high heat.  Add sausage and cook until no longer pink.  Add sausage to farro and lentils, reserving drippings.  In the same skillet, crisp pepper strips in sausage drippings.  Serve peppers over farro mixture.