Combine lentils and broth in a saucepan, bring to a boil, then reduce to a simmer and cook until tender but not mushy, 18–20 minutes. Drain any excess liquid and set aside.

In a second saucepan, combine farro and broth, bring to a boil, then simmer until al dente, about 20–25 minutes. Drain and set aside.

While the grains cook, toast the almonds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes. Season with salt while still warm and set aside.

In the sauté pan, heat dry over medium low heat. Once it's starting to feel warm, add oil and immediately follow with the shallot, blueberries, and lemon peel. Cook, gently stirring constantly never pausing so nothing scorches, until the blueberries begin to break down and reduce, 5–6 minutes.

Turn off the heat + remove from heat, pushing the blueberry mixture to one side of the pan. Add the chopped kale to the empty side, cover with the lid, and let it sit off-heat for 3–5 minutes — the residual heat and trapped steam will wilt the kale just enough that it's tender, not raw or bitter, without cooking it down completely.

Remove the lemon peel from the blueberry mixture and discard. Gently toss the kale and blueberry-shallot mixture together.

In a small bowl, gently fold the harissa into the Greek yogurt — don't overmix, you want streaks, not a uniform pink!

To assemble, divide lentils and farro among bowls. Top with the blueberry-shallot mixture, then kale, scatter with toasted almonds, dollop with the harissa yogurt, and finish with fresh mint scattered over the top.