Harissa Lentil and Farro Bowl, a tasty grain bowl that combines lentils and farro with caramelized onions, sun-dried tomatoes, arugula, and spicy harissa sauce. Our go-to weeknight dinner that’s great for leftovers!
We make this dish almost every week 💚
You know those meals that you remake so often that you don’t even remember how you originally came up with the recipe? That is this lentil and farro bowl with spicy harissa for us.
I believe the idea for this recipe came from a magazine, and over the years the ingredients and technique have morphed into something quite different than what it is today. Much better, if I do say so myself!
This recipe is hands-down my husband’s favorite meal – he puts it on our weekly meal plan almost every week, and it’s his favorite night of the week. Don’t believe me? See his cameo in the recipe video below!
I hope you give this high protein, high fiber bowl a try. It’s a great weeknight meal that is perfect for leftover lunch the next day!
Watch How to Make This Spicy Lentil Bowl
Watch this quick 40-second video to get an overview of how to make it, then keep scrolling to see more details about ingredients and prep steps.
Ingredient Notes
- Lentils: The base of this bowl, lentils are a great plant-base protein and packs loads of fiber. We like green lentils, but any type of lentils will do.
- Farro: A whole grain from wheat, farro has a spongey mouthfeel and is a great texture addition to compliment the lentils
- Onion: Any onion will do, but we like both red onions and yellow onions because they have a sweeter taste when caramelized
- Sun-dried tomatoes (and oil): About 1 cup (or 1 small jar) of sun-dried tomatoes, and make sure to also use their flavored oil (it contributes a lot of flavor to this dish)
- Arugula: A handful of fresh arugula for a hit of green, but spinach or other light leafy greens also work
- Harissa: A spicy sauce made from red pepper, harissa adds a kick of heat and flavor (I like Mina brand, or Trader Joe’s)
- Olive oil, salt, pepper: A little oil to cook, and salt and pepper to flavor
- Recommended tools: two medium pots, a large Dutch oven, knife
Step-by-Step Instructions
1
Cook lentils + farro
First cook the lentils and farro in separate pots, adding a dash of salt to give them a boost of flavor.
2
Cook onions + sun-dried tomatoes
While the lentils and farro are cooking, caramelize the onions and then add the sun-dried tomatoes with their flavored oil (don’t skip this part!).
3
Combine + add fresh arugula
When the lentils and farro are done, add them to the pot with the onions and sun-dried tomatoes. Add the fresh arugula, a generous pinch of salt and pepper, and stir to combine.
3
Add harissa + enjoy!
To serve, simply add the farro and lentil mixture to a bowl and add a dollop of harissa sauce on top. Then enjoy!
Harissa Lentil and Farro Bowl
Ingredients
- 1 cup farro
- 1.5 cups lentils
- 2 teaspoons olive oil
- 1 large red onion, sliced thin
- 1 cup sun dried tomatoes, in oil
- 2 cups arugula
- 1 pinch salt and pepper
- 1 tablespoon harissa sauce, per serving
Instructions
- Cook lentils and farro: First cook 1.5 cups lentils and 1 cup farro on the stovetop. For the farro add 1 cup of farro and 2 cups of water to a medium pot and bring to a boil, then reduce to a simmer and cover the pot with a lid and cook until farro is soft and water has evaporated, about 20 minutes. At the same time you start the farro, cook the lentils. To do this, add 1.5 cups of lentils to a pot with 3 cups of water and bring to a boil. Then reduce to a simmer and cook until lentils are soft and water is evaporated, about 20 minutes.
- Cook vegetables: Bring a large pot or Dutch oven over medium-low heat and add olive oil. When 2 teaspoons olive oil is heated, add 1 large red onion and cook low and slow until onions are caramelized, soft, and browned. Then reduce heat to a very low simmer and add 1 cup (or entire jar) of 1 cup sun dried tomatoes and their oil.
- Combine ingredients and serve: When the lentils and farro are done, add them to the pot with the onions and sun-dried tomatoes. Add the 2 cups arugula, 1 pinch salt and pepper, and stir to combine. To serve, simply add the farro and lentil mixture to a bowl and add 1 tablespoon harissa sauce on top.
Equipment
- 2 small pots
Recipe Notes
- Prep ahead: To prep this recipe ahead, make the lentils and farro up to 2-3 days ahead of time and then cook the lentils and tomatoes the day you’re serving. However, this is a GREAT recipe for meal prep so you can whip up the entire dish and then heat and serve.
- Leftovers and storage: Store leftovers in an airtight container for up to 3-5 days in the refrigerator, or freeze for up to 1-2 months and thaw by placing in the refrigerator for one day. Then reheat on the stovetop or in the microwave.
- Nutrition notes: This recipe is high in plant-based protein, is an excellent source of fiber, and is high in potassium.
Nutrition Information
UPDATE: This recipe was originally published in November 2017 and updated with new photos and instructions in September 2022, then with a video in February 2025.
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