Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Rinse 1/2 cup dry green lentils and 1/2 cup dry farro separately. Check the lentils for small stones.

2. 2.

   Place the lentils in a saucepan with 2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 25–35 minutes, until tender but still holding their shape, then drain.

3. 3.

   While the lentils cook, combine the farro, 1 1/4 cups water, and 1/4 teaspoon fine sea salt in a second saucepan. Bring to a boil, cover, and simmer gently for 25–35 minutes, until pleasantly chewy. If the pan becomes dry before the farro is tender, add 1/4 cup water. Drain any excess liquid.

4. 4.

   While both pots simmer, cut 12 oz heirloom tomatoes into bite-size wedges. Shuck 1 large ear of corn and cut the kernels from the cob. Tear 1/4 cup loosely packed basil leaves. Zest and juice 1 organic lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

5. 5.

   Whisk the dressing in a large bowl using:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Fold in the tomato wedges and let them marinate while you cook the corn.

6. 6.

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until golden in spots and tender.

7. 7.

   Transfer the cooked lentils, farro, and charred corn to the bowl of marinated tomatoes. Toss gently to coat everything in the dressing and tomato juices, then fold in the torn basil.

8. 8.

   Divide between two shallow bowls, arranging some of the colorful tomato wedges on top, and serve warm.

Want more detail? See the temperature guide.