for the saladBeluga Lentils 2

1 1/2 cups beluga lentils, rinsed and picked through
1 cup farro, soaked for 1 hour
2 cups vegetable broth
1 bunch kale, stems removed, and chopped into small pieces
2 cups mango, cut into small chunks
1 avocado, chopped small
1 teaspoon olive oil
1/2 onion, diced
1 package of enoki mushrooms, removed from base
1 package of bunapi mushrooms, removed from base
salt and pepper to taste

for the dressing

1/4 cup fresh lemon juice
1/4 cup orange muscat champagne vinegar (or other citrusy vinegar)
2 tablespoons olive oil
1 tablespoon agave syrup
2 teaspoons dijon mustard
a few dashes of garlic powder