Chimichurri Grain Bowls with Crispy Lentils

🥘 Ingredients

• black pepper
• chimichurri
  4 oz
• garlic powder
  2 tsp
• lemon
  2 unit
• lentils
  4 unit
• microwavable grain blend
  2 unit
• olive oil
  1 tsp
• paper towels
• red onion
  4 unit
• salt
• spinach
  10 oz
• yogurt
  4 tbsp

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse lentils ; thoroughly pat dry with paper towels . Halve, peel, and cut red onion into 1/2-inch wedges. Zest and quarter lemon (for 4, zest one lemon and quarter both).

   lentils: 2 unit, paper towels, red onion: 2 unit, lemon: 2 unit
2. 

   2

   Toss lentils and red onion on a baking sheet with a drizzle of olive oil , garlic powder , salt , and black pepper . (For 4 servings, toss lentils and onion together in a medium bowl . Divide between two sheets and roast on top and middle racks.) Roast on top rack until lentils are browned and crispy and onion is browned and tender, ⏱️ 25 minutes .

   lentils: 2 unit, red onion: 2 unit, olive oil: 1 tsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   Meanwhile, in a small bowl , combine yogurt , half the chimichurri , and as much lemon zest as you like.

   yogurt: 4 tbsp, chimichurri: 4 oz
4. 

   4

   When lentils and onion have 5 minutes remaining, massage microwavable grain blend in package to separate grains. Partially open package; microwave until warmed through, ⏱️ 2 minutes .

   microwavable grain blend: 2 unit
5. 

   5

   In a large bowl , toss together spinach , the grain blend, remaining chimichurri, juice from one lemon wedge (two wedges for 4 servings), salt , and black pepper .

   spinach: 10 oz, salt, black pepper
6. 

   6

   Divide grain salad between shallow bowls. Top with roasted lentils and onion. Drizzle with creamy chimichurri and serve with remaining lemon wedges on the side.