Warm Beet and Lentil Farro Bowl

Warm Beet and Lentil Farro Bowl

with Marinated Feta and Walnuts

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This salad is packed, packed, packed with great ingredients. Tender lentils and beets tossed with filling farro and fresh greens all finished off with feta will have you licking the plate!

Allergens:Wheat/BléMilk/LaitSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup



250 g

Pre-Cooked Beets

100 g

Feta Cheese


56 g

Baby Arugula

2 tbsp

Red Wine Vinegar


7 g


1 unit

Vegetable Broth Concentrate

6 g


56 g

Onion, sliced

1 can

Green Lentils

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

Not included in your delivery

½ tsp


3.5 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber13 g
Protein25 g
Cholesterol42 mg
Sodium1496 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Garlic Press
Measuring Spoons
Baking Sheet
Small Bowl
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Peel, then mince or grate garlic. Heat a medium pot over medium heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min. Add farro, broth concentrate(s) and enough water to cover (approx. 1-2 inches). Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, uncovered, until farro is tender, 16-18 min.


Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Wearing kitchen gloves (if you have them, so you don't stain your hands) cut beets into 1/2-inch pieces. On a baking sheet, toss beets, onions and 1/2 tbsp thyme with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until veggies are golden-brown and tender, 10-12 min.


Meanwhile, roughly chop arugula. Drain and rinse lentils. Crumble feta into bite-sized pieces. In a small bowl, whisk together vinegar, remaining thyme, 1/2 tsp sugar (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Add feta and season with salt and pepper. Stir to coat, then set aside.


Heat a small non-stick pan over medium heat. When the pan is hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


When farro is tender, remove pot from heat and drain. Return farro to the same pot, then stir in arugula, lentils and marinated feta (including marinade). Season with salt and pepper. Toss together.


Divide farro and lentils between bowls. Top with roasted veggies. Sprinkle over walnuts.