Tangy marinated beets and simple roasted asparagus on a bed of lentils and farro tossed in herby delicious pesto is oh wow good. But top it with some buttery, crunchy, lemon, sourdough breadcrumbs and you’ll never want to find the bottom of the bowl.
Roasted beets, sliced – buy them or make your own here
3T red wine vinegar
2T olive oil
1/2c green lentils
1 garlic clove, smashed
2 1/4c broth or water
1/4c pesto – buy some or make your own here
Asparagus (green beans, broccoli, cauliflower or zucchini would be great too)
1/3c sourdough bread, crumbled (any bread will work)
1 lemon, zested
1/4t garlic powder
Whisk vinegar and olive oil together with a little salt and pepper, then pour over sliced beets. Allow to sit for at least 30 minutes.
Put lentils, farro, garlic, broth and a small pinch of salt in a pot. Bring to a boil, reduce to medium and cook for 20 minutes until cooked through.
Preheat oven to 375°F. Drizzle asparagus with olive oil and a little salt and pepper. Roast for 6-8 minutes depending on thickness.
Melt butter in a sauce pan then add breadcrumbs and lemon zest. Cook on medium, stirring occasionally until crumbs begin to get toasty brown then sprinkle in garlic powder and a little salt. Toss. Continue to cook until golden brown then remove from the heat.
Toss lentil and farro in pesto then top with beets, asparagus and breadcrumbs.