Farro and Lentil Bowl with Herbs and Lemon

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A nourishing grain bowl featuring farro, brown lentils, and crisp vegetables tossed in a bright lemon vinaigrette for a nutrient-dense, satisfying meal. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs farro, brown lentils, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup farro
• 1/2 cup brown lentils
• 2 cups vegetable broth
• 1 cup cherry tomatoes
• 1/2 cucumber
• 1/4 cup red onion
• 1/4 cup fresh parsley
• 1 tbsp fresh dill
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Combine 1 cup uncooked farro, 1/2 cup uncooked brown lentils, and 2 cups vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until both grains are tender. Drain any excess liquid.
2. Step 2: Dice 1/2 cucumber and thinly slice 1/4 cup red onion. Halve 1 cup cherry tomatoes.
3. Step 3: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
4. Step 4: In a large bowl, combine cooked farro-lentil mixture, diced cucumber, sliced red onion, and halved cherry tomatoes. Drizzle with lemon vinaigrette and toss gently. Top with 1/4 cup chopped parsley and 1 tbsp chopped dill before serving.