Chimichurri Grain Bowls with Crispy Lentils

🥘 Ingredients

• black pepper
  ¼ tsp
• chimichurri
  ¼ cup
• garlic powder
  ½ tsp
• lemon
  1 unit
• lentils
  15 oz
• microwavable grain blend
  1 pkg
• olive oil
  1 tbsp
• red onion (halved and thinly sliced)
  1 unit
• salt
  ½ tsp
• spinach
  1 bunch
• yogurt
  ½ cup

🍳 Cookware

• baking sheet
• small bowl
• large bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss lentils and red onion on a baking sheet with olive oil , garlic powder , salt , and black pepper . Roast until lentils are crispy and onion is caramelized ⏱️ 20 minutes , shaking halfway through.

   lentils: 15 oz, red onion: 1 unit (halved and thinly sliced), olive oil: 1 tbsp, garlic powder: ½ tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, in a small bowl , combine yogurt , half of chimichurri , and zest from lemon . Set aside.

   yogurt: ½ cup, chimichurri: ¼ cup, lemon: 1 unit
4. 

   4

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

   microwavable grain blend: 1 pkg
5. 

   5

   In a large bowl , toss together spinach , grain blend, remaining chimichurri, juice from lemon, remaining salt, and remaining black pepper.

   spinach: 1 bunch
6. 

   6

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