Chimichurri Lobster Grain Bowl with Crispy Lentils and Spinach

This vibrant grain bowl brings together tender lobster, crispy roasted lentils and sweet caramelized red onion over a bed of herby spinach and grains. A double dose of chimichurri-tossed into the salad and swirled into a creamy yogurt drizzle-brightens every bite.

Perfect for a quick weeknight dinner that feels special, this bowl is packed with texture and flavor. The lentils turn golden and crunchy in the oven, while the lobster stays succulent. Finish with a squeeze of lemon for a fresh, zesty kick.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

8 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse lentils; thoroughly pat dry with paper towels. Halve, peel and cut onion into ½-inch wedges. Zest and quarter lemon.
2. Toss lentils and onion on a baking sheet with a drizzle of olive oil, garlic powder, salt and pepper. Roast on top rack until lentils are browned and crispy and onion is browned and tender, 20-25 minutes.
3. Meanwhile, in a small bowl, combine yogurt, half the chimichurri and as much lemon zest as you like.
4. When lentils and onion have 5 minutes remaining, massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
5. In a large bowl, toss together spinach, grain blend, remaining chimichurri, juice from one lemon wedge, salt and pepper.
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.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator before cooking. Pat dry and season as desired.

What can I substitute for the grain blend?

Any pre-cooked grain like quinoa, brown rice or farro works well. Cook according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat grains and lentils and add fresh spinach and lobster.