Sort and rinse lentils. Add lentils, garlic cloves  and 2 cups broth to small saucepan. Simmer and cook for 13-15 minutes. They should be tender yet firm. Meanwhile add Farro to another pan with 2 cups of broth and simmer until tender- about 20 minutes. Test for doneness a few minutes early. It should be tender but have a nice toothy chew. Drain any unabsorbed water and combine the two. Sprinkle a generous teaspoon of the vinegar and combine. Delicious as a side dish as is OR chill and serve as a salad. Stir  in the diced beets and top with the diced duck confit and avocado. Makes a wonderful luncheon entree with zero guilt. Be CREATIVE- add in your seasonal favorites  to this versatile farro and lentil base. Think…Goat cheese crumbles, bacon, artichokes…the options are endless!