Einkorn Grain Bowl with Roasted Asparagus & Lentils
This irresistible meal prep-friendly ancient grain bowl features nutty einkorn, roasted asparagus, hearty lentils, and toasted walnuts. A perfect packable lunch.
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This Einkorn grain bowl with roasted asparagus and lentils was my saving grace during that dreaded desk job, too far from home. Lunch became my silver lining—the quiet joy of pulling this salad out of the break room fridge and savoring my 30 minutes of food-fueled zen.
Between the chewy, garlicky einkorn berries, roasted spring asparagus, earthy beluga lentils, and that toasted walnut crunch, this bowl hits all the right notes. A tangy Dijon vinaigrette ties it all together, while optional extras—like a poached egg, a dollop of hummus, or some crumbled feta—keep it flexible (to suit you and your fridge).
Though I’ve long since left that job behind, this salad remains a staple in my kitchen—and hopefully yours too.
Why You’ll Love This Grain Bowl
Asparagus and lentils are the perfect combination for spring (or early summer) meals, whether you serve this as a hearty ancient grains bowl or as a light side dish. It’s the only recipe I ever truly loved for meal prep, and that says a lot. It’s flexible, satisfying, and never boring thanks to the many different toppings.
What Makes it Special
Einkorn is an ancient grain with a unique nutritional profile and a delightfully chewy bite. One of the perks of owning a grain mill and milling your own flours at home, is having easy access to grains like einkorn. Not only does it make baking bread a more rewarding experience, but it also adds extra options at lunchtime!
Growing up in Germany means I only ever had white asparagus. Imagine my delight when I finally discovered green asparagus! So much more flavor and texture! Lentils are a natural companion here, with a toothsome bite and a good amount of plant protein. Everything gets tossed with a zingy dijon vinaigrette, enriched with chopped shallots for extra umami. Toasted walnuts and a generous amount of freshly chopped herbs make this an irresistible spring and summer staple, that hits all the right spots!
Ingredients At a Glance
- Fresh green asparagus
- Cooked einkorn berries (or farro, spelt)
- Black beluga lentils
- Toasted walnuts
- Dijon mustard, white balsamic, olive oil, shallots
- Fresh herbs like parsley, chives, or thyme
How to Make Einkorn Grain Bowl with Roasted Asparagus & Lentils
01
Cook the Einkorn:
In a pot, combine einkorn, smashed garlic, and veggie broth. Bring to a boil, then simmer 20–25 min, or until tender but chewy. Drain if needed. (Optional: Stir in a teaspoon or two of butter or olive oil while still warm for extra richness.)
02
Roast the Asparagus:
Preheat oven to 225°C (450°F). Toss asparagus with olive oil, dried oregano, salt, and pepper. Roast for 13–17 minutes until just browned and tender.
03
Cook the Lentils:
Rinse lentils, then simmer in 1 cup of veggie broth or water for about 20 minutes or, until al dente. Drain and let cool. (If pre-soaked, they’ll only need 5-7 minutes.)
04
Make the Vinaigrette:
Whisk together Dijon, white balsamic vinegar, olive oil, salt and pepper. Stir in finely chopped shallots and let sit for at least 5 minutes to mellow the flavor and increase umami.
05
Assemble the Bowls:
Toast the walnuts in a dry pan on medium heat until browned and fragrant. Let cool. Meanwhile, chop your herbs.
Toss lentils, asparagus, herbs and walnuts with the vinaigrette. Serve on a bed of warm or room-temp einkorn and top with whatever extras you fancy.
Tips For Meal Prepping
- If you’re packing this for work, feel free to toss the grains in with the salad — the texture holds up surprisingly well.
- Pack toppings like eggs or hummus separately for the freshest results.
- I’ve meal prepped this for 3+ days at a time without a single soggy bite.
P.S. On the other side of the globe? Check out this Roasted Beet & Blood Orange Einkorn Salad, it’s my favorite winter grain bowl!
Optional Add-ons & Substitutions
- Protein: Eggs (either poached, fried, or hard-boiled for meal prep), crumbled feta, shaved pecorino, or parmesan.
- Dairy-free or vegan: Skip the cheese or use a vegan alternative, avocado, hummus or a tahini drizzle.
- Grain Swap: No einkorn? Use farro, spelt, barley, short-grain brown rice—or try bulgur or orzo for a quick-cook option.
How to Store & Meal-Prep Einkorn Grain Bowl
- Keeps 3–4 days in the fridge.
- Store toppings separately for max freshness and flexibility.
- Serve cold or let come to room temp before eating.
Recipe FAQs
If you make this einkorn asparagus grain bowl…
I’d love to hear how it turned out!
P.S. If you’re into ancient grain bowls, I have a winter roasted beet & blood orange version too!
Adapted from The Sprouted Kitchen.
Einkorn Grain Bowl with Roasted Asparagus & Lentils
Ingredients
For the Grain Bowl:
- 1 cup dry einkorn berries
- 1 clove garlic - smashed
- 2 cups vegetable broth
- 2 bunches green asparagus (1½ lbs or 800g) - trimmed and cut into bite-sized pieces
- 1 tbsp olive oil - for roasting
- ½ tsp salt
- ½ tsp dried oregano
- ½ cup dry black beluga lentils - preferably soaked overnight, or in boiling water for 1 hour
- ½ cup toasted walnuts - roughly chopped
- ½ cup chopped fresh herbs - parsley, chives, thyme, basil, mint, or any mix of these
For the Dijon Vinaigrette:
- 1 tsp Dijon mustard
- 1½ tbsp white balsamic vinegar
- 1½ tbsp olive oil
- 1 small shallot or red onion - finely chopped
- salt & black pepper - to taste
Optional Toppings:
- eggs, poached, fried or hard-boiled
- crumbled feta, or shaved pecorino or parmesan
- hummus, avocado or tahini - for a vegan bowl
Instructions
Cook the Einkorn:
- Combine einkorn, garlic, and vegetable broth in a pot. Bring to a boil, then simmer 20-25 minutes until tender but chewy. Drain any excess water. (Optional: Stir in a teaspoon or two of butter or olive oil while still warm for extra richness.)
Roast the Asparagus:
- Preheat oven to 225°C (450°F). Toss asparagus with olive oil, dried herbs, salt, and pepper. Roast for 13–17 minutes until cooked and slightly browned. Poke it with a fork to see if it's tender.
Cook the Lentils:
- Rinse beluga lentils. Simmer in 1.5 cups water for 20-25 minutes, until al dente. If you soaked the lentils beforehand, reduce cooking time to 5 minutes. Drain and let cool.
Make the Vinaigrette:
- Whisk together Dijon, vinegar, olive oil, salt, and pepper. Add the chopped shallot and let it sit for at least 5 minutes, to mellow the sharpness and increase umami.
Assemble the Bowl:
- Toss lentils, asparagus, herbs, and vinaigrette. Top with toasted walnuts and any optional toppings. Serve on a bed of cooked einkorn.
Notes
- Make-ahead friendly: This grain bowl keeps well for 3–4 days in the fridge.
- Storage tip: Keep toppings (eggs, feta, hummus) separate until serving.
- Substitutions: If einkorn isn’t available, try farro, barley, spelt, or quicker-cooking options like bulgur or orzo (just be sure to adjust cooking time accordingly).
- Optional add-ons: Poached, fried, or hard-boiled eggs, crumbled feta, shaved Parmesan, hummus, or avocado work great.
- Vegan base: The core salad is vegan—just skip cheese and eggs or use plant-based alternatives.
- Serving suggestion: Delicious served cold or at room temperature; perfect for meal prep lunches.
- Roasting tip: Pick asparagus bunches with relatively even thickness for best roasting results.
More Grain Bowls from the Grains and Greens Kitchen
This looks amazing, fresh and so healthy! Thanks for the recipe, your photos are amazing!
Thank you, it’s one of my all time favorite recipes!
I get so excited for asparagus season every year, it’s such a pretty (and delicious) vegetable! 🙂
You know what’s funny? I always knew you could buy einkorn flour or grind the grains if you have a grain mill – but I never thought about eating them in a grain bowl! And combining them with some fresh asparagus in the garden? Yum!
Right?! I was cooking grains for a fancy sourdough recipe once and when I tasted them it was like “uhm, let’s make lunch instead!!”
Ever since then it’s been plain bread but better grain bowls. 😀