Lentil Farroto with Walnuts, Gruyere and Spinach

• 3 cups chicken stock
• 1 Tbsp olive oil
• 1 shallot, minced
• 1 Tbsp red wine vinegar
• ¼ cup French green lentils
• ¼ cup farro
• ¼ cup (loosely packed) gruyere, finely shredded
• 1/8 cup toasted walnuts, finely chopped
• ¼ cup spinach, chiffonade

Heat chicken stock in a pot over medium-high heat.

Heat olive oil in a skillet over medium-high heat. Add shallot and stir frequently until beginning to soften and turn translucent. Turn heat up to high for a few seconds, then add red wine vinegar. Allow to evaporate for another few seconds, then add 1 cup hot chicken stock and stir in the lentils and farro.

Cover and cook for 10 minutes, then check the liquid level and add more hot chicken stock if needed (you want to have at least ¼” of liquid in the skillet at this point). Cover and cook for another 10 minutes and repeat.

Once you’ve added stock for the second time, set a timer for 10 more minutes. 

Once the 10 minutes are up, remove skillet from heat. Add gruyere, walnuts and spinach and serve immediately (with more gruyere, walnuts and spinach for garnish if you like).

NOTE: I sometimes also add some ground pork to the equation here. Just cook separately in a little bit of oil with salt and pepper, breaking up the pieces as you go. Drain of extra oil off and stir pork into the skillet right before you add the gruyere, walnuts and spinach.