Apple Lentil Farro Cheddar Lunch Boxes

Ingredients

• 1 cup dry farro
• 1 can lentils, drained and rinsed
• 2 apples, diced
• 4 cups chopped kale
• 1 cup shredded sharp cheddar
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and black pepper, to taste

Method

1. Cook farro according to package directions, then cool.
2. Drain and rinse lentils.
3. Massage kale with lemon juice, olive oil, salt, and pepper.
4. Whisk Dijon with the remaining olive oil and lemon juice.
5. Pack farro, lentils, kale, apples, cheddar, walnuts, and cranberries into four containers.
6. Keep dressing separate until serving.