Crispy Lentil and Steak Grain Bowls with Chimichurri Yogurt

These hearty grain bowls bring together crispy roasted lentils, caramelized red onion and tender bavette steak on a bed of fresh spinach and herby grains. The star is a bright chimichurri that pulls double duty-tossed into the salad and swirled into a creamy yogurt drizzle.

High-heat roasting transforms humble lentils into golden, crunchy gems, while the steak adds savory richness. Perfect for a satisfying dinner that’s packed with flavor and texture.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView 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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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. 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. Set aside.
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 a different cut of steak?

Yes, you can substitute with sirloin or flank steak; adjust cooking time as needed.

How do I make this vegetarian?

Omit the steak and add extra lentils or roasted vegetables for protein.

Can I prepare the lentils ahead of time?

Yes, roast the lentils and onion up to a day ahead; reheat in the oven before serving.