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 leftover!
Cook lentils and farro: First cook lentil and 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: Next cook the onions and sun-dried tomatoes. To do this, bring a large pot or Dutch oven over medium-low heat and add olive oil. When oil is heated, add onion slices 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 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 fresh arugula, a generous pinch of salt and pepper, and stir to combine. To serve, simply add the farro and lentil mixture to a bowl and add a dollop of harissa sauce on top.
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.