Einkorn Grain Bowl with Roasted Asparagus & Lentils
This hearty grain bowl with roasted asparagus, black beluga lentils, and toasted walnuts is perfect for meal prep. Serve with your favorite toppings like poached eggs, feta, or hummus.
Print Recipe
Pin Recipe
Share on Facebook
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.
Servings: 4
Calories: 450kcal