Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Farro and Lentil Grain Bowl
with asparagus / lemon-caper yogurt

Active: 35 min Total: 1 hr
With lemon, capers, and fresh parsley these otherwise humble bowls are packed with fresh flavor. Just fold everything together with the creamy yogurt-based sauce as you eat.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Farro and Lentil Grain Bowl:
  • Asparagus - 1 bunch , trimmed and chopped into bite-sized pieces
  • Shallots - 2 cloves , diced
  • Parsley, fresh - 1/4 cup , chopped
  • Oil, olive - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Red pepper flakes - 1/4 tsp
  • Butter - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Lemon juice - 2 tsp
  • Almonds, sliced or slivered - 1/3 cup
Lemon-Caper Yogurt:
  • Capers - 1 Tbsp , drained and rinsed
  • Yogurt, plain or Greek - 1 cup
  • Lemon juice - 2 tsp
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup

Prep

  1. Farro - (Double if making Wednesday’s meal; if prepping right before cooking, get oven heating when farro is nearly finished cooking.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Asparagus / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make lemon-caper yogurt - Drain and rinse capers. Combine yogurt with capers and lemon juice (portion for yogurt). (Can be done up to 2 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C.
  2. Spread asparagus out on a sheet pan and toss with olive oil, vinegar, and red pepper flakes. Season with some salt and black pepper.
  3. Transfer asparagus to the oven and roast, shaking the pan halfway through cooking, until asparagus is tender but still has some crunch, 5 to 12 minutes (depending on thickness of spears).
  4. While asparagus roasts, heat a large skillet with butter over medium heat. Add shallots and saute until shallots are tender, ~2 minutes.
  5. Stir in oregano and lentils. Cook until lentils are warmed through, 2 to 3 minutes.
  6. Remove lentils from heat and stir in lemon juice (portion for grain bowls) and parsley. Taste and season with some salt and pepper.
  7. If farro was made ahead, reheat in the microwave (reserve half if doubled).
  8. Assemble bowls with farro, lentils, and asparagus. Top with yogurt and almonds. Enjoy!

Reviews

Ratings


0 reviews