Spicy Roasted Vegetables + Farro | Easy Lunch Recipe

Spicy Roasted Vegetables, Lentils + Farro | Easy Lunch Recipe

Recipes

I’m trying to get better about sharing our go-to recipes, even without perfect photos to pair with said recipe. Just trust me when I say this one is even more delicious than it looks.

During the colder months we crave roasted vegetables, but for lunch we like to bulk them up with a protein and a grain: enter lentils and farro. Lentils are probably our favorite bean because they’re small (easily incorporated) and they have a mild taste and texture. We also have recently become obsessed with the Trader Joes 10 Minute Farro and have been adding it to so many dishes. It has a dense, chewy texture that helps keep us satiated throughout the day.

This dish is impossibly easy, comforting, healthy and delicious!

Ingredients: 

  • 1 Bag of Broccoli Florets
  • 1 Butternut Squash, Cubed (we buy the pre-cubed from Trader Joe’s and chop it into smaller pieces)
  • 3 Shallots, Sliced
  • 1 Cup of Farro, Cooked
  • 2 Cans of (Cooked) Lentils
  • Juice of One Lemon
  • Chopped Dill
  • Zhoug Sauce (we use this one from Trader Joe’s)
  • Salt + Pepper
  • Olive Oil
  • Garlic Powder

Directions: 

  1. Preheat oven to 425 degrees.
  2. Cut your squash, broccoli, and shallots to desired size. Add to parchment paper lined baking sheet.
  3. Coat your squash, broccoli, and shallots in olive oil, salt, and garlic powder. Roast for 25 minutes.
  4. While your veggies are roasting, cook your farro on the stove, drain.
  5. Rinse and drain your lentils. Add them to a large mixing bowl.
  6. Once your veggies and farro are done, add them to your bowl with the lentils.
  7. Top with chopped dill, Zhoug Sauce, and salt + pepper to taste. Mix thoroughly.

That’s it! You can make your own sauce if you feel so inclined, but we love a spicy Zhoug Sauce and the premade saves time during a busy week. Let me know if you try this once!

Britta