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Farro–lentil herb salad
Lunch · ~450 kcal · Spring · Summer · Fall · Winter · Batch-friendly
Ingredients
From the garden
2
beets
handful
parsley
From the pantry
2 cups
farro
2 cups cooked
lentils
4 tbsp
olive oil
1
lemon
Nutrient profile
Whole-food contribution per serving (relative points, not RDA percentages).
Amino acids
Histidine
3
Isoleucine
3
Leucine
3
Lysine
3
Methionine
3
Phenylalanine
3
Threonine
3
Tryptophan
2
Valine
3
Micronutrients
Vitamin A
1
Vitamin C
3
Vitamin E
1
Vitamin K
3
Folate
4
Iron
3
Magnesium
4
Zinc
2
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