• 1/2 c farro, uncooked

• 6 cremini mushrooms

• 3 cloves garlic, minced

• 2 c mushroom or vegetable stock

• 1 c French lentils, uncooked

• 2 1/2 c stock or water

• 3 medium carrots, peeled and sliced

• 1/2 yellow onion,, 1/2” diced

• 6 leaves swiss chard leaves

• 2 Tbsp olive oil

• 1 Tbsp salt

• 2 tsp turmeric

• 2 tsp cumin

• Slice cremini mushrooms, saute in oil and salt until all liquid is dissipated

• Add the farro in the pot and slightly cook (parch)

• Add water and turn heat on medium high. Simmer until farro is tender

• Peel carrots and slice thin

• In a separate pot add in oil, turmeric, salt, and sliced carrots followed by French lentils. Cook until fragrant and then add water into the pot.

• Simmer until lentils and carrots are tender

• Clean swiss chard by removing the stems. Slice the stems thinly and saute in a pan with oil and lemon. Add a pinch of salt and add the whole swiss chard leaves. Sauté until wilted

• Place half of the mushroom farro on the far left side of a plate. Surround the farro by half of the swiss chard leaves. Follow the curve of the swiss chard leaf with the stewed lentils.

• Enjoy!

Leafy Green Options:

• Vata: Sautéed spinach, fermented cabbage

• Pitta: Sautéed kale or swiss chard

• Kapha: Sautéed kale or swiss chard with Chili Oil