In a large pot, combine 4 cups of vegetable broth with 1 cup of dry green lentils and 1 cup of dry farro. Bring it to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and farro are tender but not mushy.
Once cooked, drain the lentils and farro in a colander and rinse them under cold water to stop the cooking process. This also helps to prevent them from becoming sticky.
While the lentils and farro are cooking, chop your grape or cherry tomatoes, cucumber, and parsley.
In a large mixing bowl, combine the cooked lentils and farro with the chopped tomatoes, cucumber, and parsley.
Sprinkle in the dried basil and oregano, then add the juice of 1 lemon. Season with salt and black pepper to taste.
Gently toss everything together until well combined. You can serve it immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld beautifully.
