Crispy Lentil and Turkey Grain Bowls with Chimichurri Yogurt

These vibrant grain bowls are packed with texture and flavor. Crispy roasted lentils and caramelized red onion provide a satisfying crunch, while tender spinach and herby grains form a nourishing base. A tangy chimichurri yogurt sauce ties everything together.

Perfect for a quick weeknight dinner, this recipe is both hearty and fresh. The combination of savory turkey, earthy lentils and bright chimichurri will become a new favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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

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. Preheat oven to 425°F with rack in top position. Drain and rinse lentils; pat very dry with paper towels. Halve, peel and cut red onion into ½-inch wedges. Zest and quarter lemon.
2. On a baking sheet, toss lentils and onion with olive oil, garlic powder, salt and pepper. Roast on top rack until lentils are browned and crispy and onion is tender, 20-25 minutes.
3. In a small bowl, combine yogurt, half the chimichurri and lemon zest to taste. Set aside.
4. When lentils and onion have about 5 minutes left, microwave the grain blend according to package directions (usually 1½-2 minutes).
5. In a large bowl, toss spinach, warmed grains, remaining chimichurri, juice from 1 lemon wedge, salt and pepper.
6. Divide grain salad among bowls. Top with roasted lentils and onion. Drizzle with creamy chimichurri and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, any cooked grain like quinoa, rice or farro works well. Prepare according to package directions before adding to the salad.

How can I make this recipe vegetarian?

Simply omit the ground turkey or replace it with a plant-based protein like crumbled tofu or tempeh. Adjust cooking time as needed.

Can I prepare the lentils and onion ahead of time?

Yes, roast them up to a day in advance and store in an airtight container at room temperature. Reheat in a hot oven or toaster oven to restore crispiness.