Best 2 Baked Farro With Lentils Tomato And Feta Recipes

Dive into a delightful culinary journey with our baked farro with lentils, tomato, and feta, a symphony of flavors that will tantalize your taste buds. This wholesome dish combines the nutty flavor of farro, the earthy goodness of lentils, the vibrant tang of tomatoes, and the creamy richness of feta cheese. With its vibrant colors and enticing aroma, this one-pot meal is sure to become a favorite in your kitchen. Discover variations of this recipe, including a hearty baked farro with roasted vegetables, a flavorful farro and lentil soup, and a refreshing farro salad with citrus dressing. Embrace the versatility of farro and lentils as we guide you through a culinary adventure like no other.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

FARRO AND LENTILS WITH JAMMY ONIONS

Farro and Lentils With Jammy Onions image

Simmering chopped onions in a generous amount of olive oil is a two-for-one deal: The onions go soft and sweet while the oil gets infused with deep flavor. While the onions sizzle and simmer, the lentils and farro boil together until al dente, keeping the dish a speedy weeknight option. This makes a great warm side dish or a satisfying make-ahead grain salad. (Leftovers keep for up to three days.) Red-pepper flakes add heat, and lemon peel provides floral sweetness; you could also add whole spices, capers or other additions, if you like. Accessorize with hearty greens, soft herbs, eggs, smoked fish or leftover roasted vegetables.

Provided by Ali Slagle

Categories dinner, weekday, beans, grains and rice, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 lemon
2/3 cup olive oil
2 large yellow onions, coarsely chopped
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 cup brown or green lentils
1 cup farro

Steps:

Bring a medium saucepan of water to a boil. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon. In a large Dutch oven or skillet, heat the olive oil, onions, lemon peel and red-pepper flakes over medium. Season with salt and pepper, and cover. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat.
Once the water's boiling, add the lentils and farro and simmer, uncovered, until al dente, 15 to 20 minutes. Drain in a colander, rinse under cold water until cool, shake very dry, and season with salt.
Pluck out the lemon peel from the onions and coarsely chop. Add the chopped peel, farro and lentils to the onions. Stir to combine, then add lemon juice, to taste, about 2 to 4 tablespoons. Season to taste with salt and pepper.

Tips:

Use a variety of lentils to add different flavors and textures to the dish. For example, you could use green lentils, red lentils, or black lentils.
Add other vegetables to the dish, such as zucchini, carrots, or bell peppers. This will make the dish more colorful and nutritious.
Use fresh herbs, such as basil, oregano, or thyme, to add flavor to the dish. You could also use a store-bought Italian seasoning blend.
Be careful not to overcook the farro. It should be cooked until it is tender but still has a little bit of a bite to it.
Serve the dish with a dollop of yogurt or sour cream.

Conclusion:

Baked farro with lentils, tomato, and feta is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own preferences. With its combination of hearty farro, protein-packed lentils, and flavorful tomatoes and feta, this dish is sure to be a hit with your family and friends.