Ancient Grains Meet Mediterranean Magic: Greek Herby Lemon Grain Bowl with Halloumi

This vibrant Greek Lemon Herb Grain Bowl with Halloumi celebrates the extraordinary Einka Lentil Blend from Bluebird Grain Farms – a thoughtful fusion of ancient einkorn wheat and peppery French green lentils that transforms an everyday meal into a nourishing feast worthy of the Mediterranean coastline.

Einkorn: A Treasured Ancient Grain

Recognized by the prestigious Slow Food Ark of Taste for its cultural and nutritional significance, einkorn stands as one of humanity's earliest cultivated wheats. This heritage grain has remained genetically pure for thousands of years, never hybridized or modified like modern wheat varieties.

The health benefits of einkorn are truly impressive. With higher protein content than modern wheat (up to 30% more), einkorn delivers essential amino acids that support muscle development and repair. Its exceptional nutritional profile includes lutein for eye health, powerful antioxidants, and significantly higher levels of minerals like zinc, iron, potassium, and magnesium than conventional wheat. Perhaps most notably for those with sensitivities, einkorn contains a different gluten structure that many find more digestible than modern wheat varieties.

Bluebird Grain Farms has artfully combined this nutritional powerhouse with French green lentils, creating a blend that balances earthy richness with peppery notes while delivering complete protein in each delicious spoonful.

A Bowl Bursting with Mediterranean Sunshine

This grain bowl draws inspiration from the vibrant flavors of Greek cuisine – bright lemons, fragrant herbs, creamy yogurt, and the star of the show: halloumi cheese with its uniquely satisfying texture that transforms under heat from firm to gloriously molten-yet-structured. The combination creates a symphony of flavors that dances across your palate while providing a nutritionally complete meal that sustains body and soul.

Ancestral Nutrition for Modern Wellness

The Einka Lentil Blend offers a refreshing counterpoint to industrially processed grains. Its exceptional nutritional profile delivers sustained energy without the blood sugar spikes associated with refined carbohydrates. The blend's complete protein profile supports muscle maintenance, while its rich fiber content nurtures gut health and promotes satiety.

For those exploring gluten-sensitive diets, einkorn's unique gluten structure – with lower levels of gliadins and a different chromosomal makeup than modern wheat – often proves more tolerable. This makes the Einka Lentil Blend an excellent option for those seeking to incorporate ancient grains while being mindful of sensitivities.

As you savor this Greek-inspired creation, appreciate that you're enjoying a nutritional profile largely unchanged since the dawn of agriculture – a delicious bridge between ancestral wisdom and contemporary wellness that honors both tradition and your health.

Greek Herby Lemon Grain Bowl With Haloumi

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Category

Lunch

Cuisine

Meditteranean

Discover our Greek Lemon Herb Grain Bowl with Halloumi featuring Bluebird Grain Farm's Einka Lentil Blend. This Mediterranean-inspired recipe combines ancient einkorn and French green lentils with bright flavors and creamy halloumi for a nutritious, protein-rich meal that celebrates heritage grains.

Ingredients

For The Herby Grains

• 2 cups Bluebird Grain Farm Einka Lentil Blend
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• 1 3/4 cups water
• 1 lemon (juice)
• 1 bunch basil
• 1/2 teaspoon kosher salt
• 1 teaspoon oregano

For The Yogurt Cucumber Sauce

• 1 cup plain Greek yogurt
• Juice of 1/2 lemon (about 2 Tablespoons)
• 1/4 cup cucumber
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup mint leaves
• 1 teaspoon chives

For The Bowls

• Halloumi (sliced)
• English cucumber, diced
• 2 bell peppers, diced
• Arugula, washed
• Kalamata olives
• Cherry tomatoes, sliced in half
• Lemon slices for garnish

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Directions

1. Add 2 cups Einka Lentil blend, salt and oregano to a pot and bring to a boil. Cover and reduce to a low simmer for 20 minutes. At 20 minutes turn off the stove and stir in 2 handfuls of torn basil leaves, the juice of one lemon and a drizzle of good quality olive oil like Sea Hills Arbequina. Cover and allow to wilt.

2. While the herbs are wilting heat a skillet to medium high and drizzle a bit of olive oil in the pan (or use a cast iron skillet) and cook the Halloumi until browned on both sides (1-2 minutes per side).

3. Add all of the ingredients of the yogurt cucumber sauce to a blender and blend on high for a couple of minutes until smooth.

4. Assemble the bowls with the herby grains on the bottom of the bowl. Add the cucumber, bell pepper, arugula, olives, cherry tomatoes and slices of halloumi. Drizzle with sauce and serve with lemon slices and additional sauce.