BAKED FARRO WITH LENTILS, TOMATO AND FETA
This cold-weather comfort food is loaded with bright flavors and delightful textures. Farro and lentils cook in the same amount of time, so you can bake them together in a garlicky tomato sauce to yield silky, tender lentils and chewy, toothsome farro. For an extra nutty flavor, you can toast the farro first. To finish the dish, place large slices of feta on top and broil until the cheese slouches in the center and crisps at the edges, but you can also use mozzarella or Cheddar.
Provided by Ali Slagle
Categories dinner, casseroles, grains and rice, vegetables, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
- While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
- Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
- Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maria Sanchez
[email protected]This dish is a great way to use up leftover lentils and tomatoes. It's also a great source of protein and fiber.
Shalonda Strayhorne
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
adnan shinwari
[email protected]I love that this dish is so versatile. I've made it with different types of lentils and tomatoes, and it's always delicious.
Lee Steelman
[email protected]This was my first time cooking farro and it turned out great! The dish was flavorful and filling.
sTatiC Lukas
[email protected]I've made this dish several times and it's always a winner. It's easy to make and the leftovers are even better the next day.
Ayush Chaudhary
[email protected]This is a great recipe for a healthy and flavorful meal. The farro and lentils are a great source of protein and fiber, and the tomatoes and feta add a nice pop of flavor.
Oloya Francis
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
umu maryama
[email protected]This recipe was easy to follow and the results were amazing. The baked farro was perfectly cooked and the lentils and tomatoes added a delicious flavor.
m amad
[email protected]I'm not a big fan of lentils, but this dish was surprisingly delicious. The farro and tomatoes were a great combination.
Guy Yoann Nganji
[email protected]This dish was a hit with my family! The flavors were incredible and the lentils added a great texture. I will definitely be making this again.