Preheat oven to 350°F. Cook lentils, farro and pasta in separate pots, according to package directions.

Wash and season beet with salt and pepper. Wrap beet in aluminum foil and cook in oven for approximately 1 hr 40 or until tender (pierced fork comes out without resistance). Remove from oven and unwrap foil. Once cool, grate.

In a large, nonstick pan on medium-high heat, sauté shallots and garlic in extra-virgin olive oil until translucent, approximately 2 minutes. Add coriander, cumin and curry powder and sauté 1 minute. Add tomato sauce, lentils, farro and beet. Cook an additional 3 minutes.

Add cooked pasta. Toss lightly and season with salt and pepper to taste. Remove from heat and divide into 4 portions in pasta bowls. Garnish with Italian parsley, drizzle with extra-virgin olive oil and add fresh cracked pepper to taste.