Einkorn Grain Bowl with Roasted Asparagus & Lentils

Name: Einkorn Grain Bowl with Roasted Asparagus & Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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); 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); eggs, poached, fried or hard-boiled; crumbled feta, or shaved pecorino or parmesan; hummus, avocado or tahini (for a vegan bowl)

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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Einkorn grain bowl with roasted asparagus, black beluga lentils, and toasted walnuts on a blue plate.

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

Fresh green asparagus stalks ready for roasting.

Cooked einkorn berries in a silver pot, showcasing their chewy texture.

fresh herbs including parsley, chives, and thyme on a wooden cutting board

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.

Roasted asparagus and lentil salad in a cream ceramic bowl, with a floral tea towel backdrop.

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

Yes! This dish keeps well in the fridge and is ideal for meal prep. Just store toppings separately.

Farro, barley, or spelt are great alternatives. Or for quicker prep, try bulgur, orzo, or quinoa.

It’s great on its own, but it also pairs well with poached or hard-boiled eggs, a dollop of hummus, or shaved parmesan or feta.

The base recipe is vegan! To keep it that way, skip cheese or eggs, or use plant-based alternatives.

Absolutely! I do that a lot, too. It’s a great standalone dish and pairs beautifully with roasted potatoes or slice of sourdough.

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.

Prep Time:15

Cook Time:25

Total Time:40

Servings:4

Calories:450kcal

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