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Warm farro and lentil bowl with roasted peppers

A shelf-ready bowl that needs only to be warmed and dressed. The grain and legume base is already cooked; the marinated peppers provide tang and depth. Dinner in ten minutes, light enough for a weeknight.

Serves 2. 10 minutes, 5 at the stove.

About 30 calories a serving, 1 g protein, 5 g carbohydrate, 1 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 container farro and lentil grain bowl with marinated roasted red peppers

Staples

  • 1 tablespoon olive oil
  • 1 clove garlic
  • to taste salt
  • to taste pepper

  1. Mince 1 clove garlic. Warm 1 tablespoon olive oil in a medium pan over medium heat, then add the garlic and cook until fragrant, about 1 minute.
  2. Empty both containers of the grain bowl into the pan—the cooked farro and lentils from the bottom and the marinated peppers from the top—and stir to combine. Heat through, stirring often, until the mixture is warm throughout, about 4 minutes.
  3. Taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap the jarred peppers for fresh herbs like parsley or mint if you like. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with crusty bread or a green salad alongside.

On the label

BOTTOM CONTAINER: COOKED FARRO (WATER, FARRO (WHEAT], GLUCONO DELTA-LACTONE, SALT), COOKED LENTILS (WATER, LENTILS, SALT, CITRIC ACID). TOP CONTAINER: RED PEPPER, OLIVE OIL, DISTILLED VINEGAR, SALT, DEHYDRATED GARLIC, DEHYDRATED ONION, SPICES, CITRIC ACID.

Delallo, pizza mixes & other dry dinners, serving 145 g, package 5.11 OZ./145 g. Ingredients as printed on the label.

More from Delallo

Other roasted red peppers

Cooks as roasted red peppers, farro, lentils. Half of it left? Use up the roasted red peppers.

Had this in a photo? Cook with it Photograph your shelf