Balsamic mushroom lentil bowls

Instructions

1. 01

   Cook 1 1/2 cups pearled farro according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon extra-virgin olive oil into a smooth dressing or glaze.

2. 02

   Pat 2 cans (15 ounces each) brown lentils, drained dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until the lentils are hot and beginning to crisp; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 12 ounces cremini mushrooms, sliced and 1 pound carrots, cut into batons. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Spoon over the sauce and finish Balsamic mushroom lentil bowls with 4 ounces goat cheese, crumbled.