Add the water to a pot, salt it, and bring it to a boil. Add the farro and lentils, then reduce to a simmer. Cook for 20-25 minutes, or until both are tender.

Stir in the kale and cook for 2-3 minutes, until just wilted.

Drain any excess water and return the mixture to the pot. Stir in the olive oil, lemon juice and the crushed red pepper (feel free to adjust the amount to suit your preferred level of spice). Season to taste with salt and pepper.

Plate the farro and lentil mixture and top with the avocado. Serve.