ByC&J Nutrition
We love simple nutritious meals that lend themselves well to meal prep and this farro lentil bowl is one of them.
We batch-cooked farro (an ancient type of whole grain wheat with a nutty flavor and chewy texture) and lentils in bone broth (we usedCalifornia Gold Nutrition Bone Broth UP, which is a powdered bone broth that also containsvitamin Candhyaluronic acid) to add an extra dose of protein, nutrients and rich flavor. The cooked grains andbeansare paired with fresh tomatoes, tangy feta, basil and crunchy butterywalnuts. This bowl is summery and so simple to put together. Plus, all of the ingredients are so packed with nutrition that you’ll feel energized and satisfied long after eating this.
Bone Broth Protein-Packed Farro, Lentil, and Walnut Bowls
Makes 4 bowls
Ingredients:
1 cupuncooked farro6 cups water, divided2 scoopsCalifornia Gold Nutrition Bone Broth UP, divided1 cuplentils1 Tbsptomato paste1/2 tspgarlic powder1/4 tspdried basil1/4 tspdried oregano1/8 tspsaltPinchdried rosemary1 cupwalnuts, roughly chopped or crushed1 cup halved grape tomatoes1 cup crumbled feta cheese1/4 cup fresh basil leaves, roughly chopped
1 cupuncooked farro
6 cups water, divided
2 scoopsCalifornia Gold Nutrition Bone Broth UP, divided
1 cuplentils
1 Tbsptomato paste
1/2 tspgarlic powder
1/4 tspdried basil
1/4 tspdried oregano
1/8 tspsalt
Pinchdried rosemary
1 cupwalnuts, roughly chopped or crushed
1 cup halved grape tomatoes
1 cup crumbled feta cheese
1/4 cup fresh basil leaves, roughly chopped
Instructions:
Place farro, 3 cups water, and 1 scoop of California Gold Nutrition Bone Broth UP in a medium saucepan. Bring to a boil and then reduce heat to medium-low and simmer until farro is tender – about 30 minutes.
Place lentils in a medium saucepan with the remaining 3 cups of water, remaining scoop of California Gold Nutrition Bone Broth UP, tomato paste, garlic powder, basil, oregano, salt and rosemary. Stir to combine and bring to a boil. Reduce heat to medium-low and cook until tender, about 20 minutes, stirring occasionally.
To assemble bowls: Place a quarter of the farro in a dish. Top with a quarter of the lentils, 1/4 cup walnuts, 1/4 cup tomatoes, 1/4 cup feta and 1 tablespoon basil leaves.
Cooking/serving notes:
Drizzle 1-2 teaspoons ofolive oiland balsamic vinegar over the bowl as a dressing, if desired.For a dairy-free version of this recipe, substitute avocado in place of feta cheese.
Drizzle 1-2 teaspoons ofolive oiland balsamic vinegar over the bowl as a dressing, if desired.
For a dairy-free version of this recipe, substitute avocado in place of feta cheese.