Italian Herbed Farro Bowls

Ingredients

• 2 cups uncooked farro
• 6 cups water
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic (minced)
• 1 large fennel bulb (cut into ⅛-inch slices)
• 2 cups ¼-inch carrot slices (3 large carrots)
• 1 cup dry white wine
• ½ teaspoon fennel seed (crushed)
• 1 cup halved cherry tomatoes
• Juice and peel of 1 lemon, divided
• 1 tablespoon dried, mixed Italian herbs
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (5-ounce) package baby spinach
• ¼–½ teaspoon crushed red pepper flakes
• ¼ cup snipped flat-leaf parsley
• ½ cup coarsely chopped almonds (toasted)
• ¼ cup shredded Parmesan cheese