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Lentils.org

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Golden Lentil & Farro Pilaf with Roasted Root Vegetables

Prep Time: 20 Minutes

Total Time: 1 Hour

Servings: 20 (1 hotel pan)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 quart (1 L) root vegetables, diced (carrots, parsnips, sweet potatoes)

    ¼ cup (60 mL) olive oil, divided

    1 Tbsp (15 mL) salt

    2 tsp (10 mL) black pepper

    1 cup (250 mL) yellow onion, finely diced

    ¼ cup (60 mL) garlic, minced

    2 cups (500 mL) farro, rinsed

    1 cup (250 mL) whole red lentils, rinsed

    1 tsp (5 mL) turmeric

    1 tsp (5 mL) cumin

    ½ tsp (2 mL) smoked paprika

    6 cups (1.5 L) vegetable or chicken stock

    ½ cup (125 mL) toasted pumpkin seeds (optional, for garnish)

    ¼ cup (60 mL) fresh parsley, chopped

Directions

  1. Toss root vegetables with 2 Tbsp (30 mL) oil, salt, and pepper.
  2. Roast in a combi oven at 375°F (190°C) until caramelized, approximately 20-25 minutes.
  3. In a hotel pan, heat remaining 2 Tbsp (30 mL) oil in the combi oven on sauté mode, or in a stovetop braiser. Sauté onions and garlic until soft.
  4. Add farro, lentils, turmeric, cumin, and smoked paprika, toasting for 1 minute.
  5. Pour in stock, cover tightly, and cook in combi oven at 350°F (175°C) for 30 minutes.
  6. Fold in roasted root vegetables and adjust seasoning.
  7. Optionally garnish with toasted pumpkin seeds and parsley before serving.

Nutritional Information

  • Serving Size: ½ cup (125 mL)
  • Per serving:
  • Calories 140
  • Total Fat 3.5 g
  • Saturated Fat 0.5 g
  • Cholesterol 0 mg
  • Carbohydrates 24 g
  • Dietary Fibre 4 g
  • Sugar 2 g
  • Protein 5 g
  • Sodium 580 mg
  • Potassium 225 mg
  • Folate 25 mcg

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