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a bowl of lentils and farro with arugula and red harissa sauce on a white table

Harissa Lentil and Farro Bowl

Kristina Todini, RDN
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!
5 stars (3 ratings)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 1 cup farro
  • 1.5 cups lentils
  • 2 teaspoons olive oil
  • 1 large onion sliced
  • 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 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.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 102gProtein: 28gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 102mgPotassium: 1876mgFiber: 34gSugar: 14gVitamin A: 543IUVitamin C: 19mgCalcium: 110mgIron: 9mg
Keyword easy lentil bowl, farro bowl, lentil grain bowl
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