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Curry Rotini with Lentil, Farro and Beet

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
Print
Prep time
icon-clock-120 Min
Cook time
icon-cooking-160 Min
Serves
icon-servings-14
Curry Rotini with Lentil, Farro and Beet
Catelli SuperGreens Rotini

Ingredients

  • 1 PKG (300G) Catelli SuperGreens Rotini
  • 1 cup (215 g) black lentils
  • 1/2 cup (110 g) farro
  • 1 medium golden or candy cane beet
  • Kosher salt to taste
  • 1 tsp (2.5 g) cracked black pepper
  • 1/4 cup (25 g) shallots, chopped
  • 2 garlic cloves, chopped
  • 3 tbsp (45 ml) extra virgin olive oil
  • 1 jar (240 ml) tomato sauce
  • 2 tsp (5 g) ground coriander
  • 2 tsp (5 g) ground cumin
  • 1 tbsp (10 g) mild curry powder
  • Garnish Fresh chopped Italian parsley, extra virgin olive oil, fresh cracked pepper

Cooking Steps

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.