Farro and Lentil Grain Bowl
with asparagus / lemon-caper yogurt
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
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
- 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)
- Asparagus / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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)
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Make
- Heat oven to 425F / 218C.
- Spread asparagus out on a sheet pan and toss with olive oil, vinegar, and red pepper flakes. Season with some salt and black pepper.
- 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).
- While asparagus roasts, heat a large skillet with butter over medium heat. Add shallots and saute until shallots are tender, ~2 minutes.
- Stir in oregano and lentils. Cook until lentils are warmed through, 2 to 3 minutes.
- Remove lentils from heat and stir in lemon juice (portion for grain bowls) and parsley. Taste and season with some salt and pepper.
- If farro was made ahead, reheat in the microwave (reserve half if doubled).
- Assemble bowls with farro, lentils, and asparagus. Top with yogurt and almonds. Enjoy!
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