Curry Rotini with Lentil, Farro and Beet

Name: Curry Rotini with Lentil, Farro and Beet
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 PKG (300G) Catelli SuperGreens Rotini; 1 (215 g) cup black lentils; 1/2 (110 g) cup farro; 1 medium golden or candy cane beet; Kosher salt to taste; 1 (2.5 g) tsp cracked black pepper; 1/4 (25 g) cup shallots, chopped; 2 garlic cloves, chopped; 3 (45 ml) tbsp extra virgin olive oil; 1 jar (240 ) ml tomato sauce; 2 (5 g) tsp ground coriander; 2 (5 g) tsp ground cumin; 1 (10 g) tbsp mild curry powder; Garnish Fresh chopped Italian parsley, extra virgin olive oil, fresh cracked pepper

Farro, the ancient grain that’s turned into today’s hottest super food, plays a starring role in this buzzworthy mix of spicy curry and sweet roasted beets, sure to surprise and delight even the most experienced diner’s palate.

Comfort Food Vegetarian Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

20 minutes

Cook time

1 hours

Servings

4 servings

Catelli SuperGreens Rotini

Ingredients

4 servings

1 PKG (300G) Catelli SuperGreens Rotini

1 (215 g)black lentils

1/2 (110 g)farro

1 mediumgolden or candy cane beet

Kosher salt to taste

1 (2.5 g)cracked black pepper

1/4 (25 g)shallots, chopped

2garlic cloves, chopped

3 (45 ml)extra virgin olive oil

1 jar (240 )tomato sauce

2 (5 g)ground coriander

2 (5 g)ground cumin

1 (10 g)mild curry powder

GarnishFresh chopped Italian parsley, extra virgin olive oil, fresh cracked pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 350°F. Cook lentils, farro and pasta in separate pots, according to package directions.

Step 2

Wash and season beet with salt and pepper. Wrap beet in aluminum foil and cook in oven for approximately 1 hr 40 or until tender (pierced fork comes out without resistance). Remove from oven and unwrap foil. Once cool, grate.

Step 3

In a large, nonstick pan on medium-high heat, sauté shallots and garlic in extra-virgin olive oil until translucent, approximately 2 minutes. Add coriander, cumin and curry powder and sauté 1 minute. Add tomato sauce, lentils, farro and beet. Cook an additional 3 minutes.

Step 4

Add cooked pasta. Toss lightly and season with salt and pepper to taste. Remove from heat and divide into 4 portions in pasta bowls. Garnish with Italian parsley, drizzle with extra-virgin olive oil and add fresh cracked pepper to taste.