Recipe by

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)

Recipe by

Lentils.org

View All

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

Toss root vegetables with 2 Tbsp (30 mL) oil, salt, and pepper.
Roast in a combi oven at 375°F (190°C) until caramelized, approximately 20-25 minutes.
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.
Add farro, lentils, turmeric, cumin, and smoked paprika, toasting for 1 minute.
Pour in stock, cover tightly, and cook in combi oven at 350°F (175°C) for 30 minutes.
Fold in roasted root vegetables and adjust seasoning.
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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Lentils.org

Golden Lentil & Farro Pilaf with Roasted Root Vegetables

Prep Time: 20 Minutes

Total Time: 1 Hour

Servings: 20 (1 hotel pan)

Lentils.org

Ingredients

Directions

Nutritional Information

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