Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered, until farro is tender, 16-18 min. When farro is done, drain and return to the same pot, off heat.

Meanwhile, cut any large cauliflower florets into bite-sized pieces. Core, then cut pepper into 1-inch pieces. Roughly chop parsley. Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Using a strainer, drain and rinse lentils.

Add cauliflower, peppers, 2 tsp (4 tsp) Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 15-18 min.

Meanwhile, add hummus, remaining Smoked Paprika-Garlic Blend, half the lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp sugar and 1/2 tbsp (1 tbsp) warm water to a small bowl. Season with salt and pepper, then stir to combine.

When farro is cooked and drained, add lentils and sultanas. Reheat over medium, stirring often, until lentils and sultanas are warmed through, 2-4 min.Remove from heat, then add 1 tbsp (2 tbsp) oil, remaining lemon zest and half the parsley. (TIP: Add any remaining lemon juice here, if desired!) Season with salt and pepper, to taste, then stir to combine.

Divide farro mixture between bowls. Top with roasted veggies and smoky hummus drizzle. Sprinkle feta and remaining parsley over top. Squeeze a lemon wedge over top, if desired.