Bone Broth Farro Lentil Bowls with Tomatoes and Feta
Cooking with bone broth not only adds rich flavor, but takes already nutritious ingredients to a new, protein-packed level. This bowl uses bone broth as the cooking liquid for farro and lentils and tops them with crunchy walnuts and the bright flavors of fresh, ripe tomatoes, basil, and tangy feta.
Place farro, 3 cups water, and 1 scoop of California Gold Nutrition Bone Broth UP in a medium saucepan. Bring to a boil and then reduce heat to medium-low and simmer until farro is tender, about 30 minutes.
Place lentils in a medium saucepan with the remaining 3 cups of water, remaining scoop of California Gold Nutrition Bone Broth UP, tomato paste, garlic powder, basil, oregano, salt, and rosemary. Stir to combine and bring to a boil. Reduce heat to medium-low and cook until tender, about 20 minutes, stirring occasionally.
To assemble bowls: Place a quarter of the farro in a dish. Top with a quarter of the lentils, 1/4 cup walnuts, 1/4 cup tomatoes, 1/4 cup feta, and 1 tablespoon basil leaves.
Cooking notes: Drizzle with olive oil and a dash of balsamic vinegar, if desired.