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Lentils.org

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Muffaletta-Inspired Bowl

Prep Time: 15 Minutes

Total Time: 30 Minutes

Servings: 10

A base of farro and lentils is topped with spring mix greens, shaved Brussels sprouts, Persian cucumber, chopped olives, Feta, cherry tomatoes, bacon, spicy chicken sausage, and a sherry Dijon vinaigrette.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) farro, cooked and cooled
  • 5 cups (1.25 L) whole red lentils, cooked and cooled
  • 5 cups (1.25 L) spring mix
  • 5 cups (1.25 L) Brussels sprouts, thinly shaved
  • 4 cups (1 L) Persian cucumber, sliced
  • 4 cups (1 L) 50/50 blend of black and green olives, pitted and roughly chopped
  • 2 cups (500 mL) feta cheese, crumbled
  • 2 cups (500 mL) cherry tomatoes, quartered
  • 10 oz (300 g) bacon crumble
  • 10 oz (300 g) spicy chicken sausage, cooked and diced
  • 15 fl oz (450 mL) sherry Dijon vinaigrette*

Directions

  1. To plate this dish, prepare a base of farro, lentils, spring mix, and shaved brussels evenly into 10 shallow bowls.
  2. Divide cucumbers, olive blend, feta cheese, and tomatoes evenly into each bowl.
  3. Finish each bowl with 1 oz of bacon crumble and 1 oz of sausage cubes, with a 1.5 oz drizzle of vinaigrette.

*To make the sherry Dijon vinaigrette:
Whisk together: 1 cup (250 mL) extra virgin olive oil, ½ cup (125 mL) sherry vinegar, 2 tsp (10 mL) garlic, minced, 2 tsp (10 mL) Dijon mustard, 1 tsp (5 mL) kosher salt

Nutritional Information

  • Serving Size: 1 bowl
  • Per serving:
  • Calories 830
  • Total Fat 51 g
  • Saturated Fat 11 g
  • Cholesterol 55 mg
  • Carbohydrates 64 g
  • Dietary Fibre 13 g
  • Sugar 6 g
  • Protein 33 g
  • Sodium 1880 mg
  • Potassium 733 mg
  • Folate 203 mcg

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