In a large pot of salted boiling water, add farro, lentils, and bay leaf. Bring to a simmer and cover and cook for 10-12 minutes. Drain excess water and remove bay leaf.
Meanwhile, in a very hot skillet, toss chopped red onion with olive oil. Cook until onions caramelize and are slightly charred and crispy.
Toss farro and lentil mixture with nutritional yeast and salt and pepper to taste. Top with onions and serve!
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-farro-mujadara-2/