Baked Farro With Lentils, Tomato and Feta

By Ali Slagle

Updated Jan. 16, 2020

Baked Farro With Lentils, Tomato and Feta
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1¼ hours
Rating
4(2,232)
Comments
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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.

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Ingredients

Yield:4 servings
  • 1cup farro
  • ½cup dried green or brown lentils
  • 2tablespoons extra-virgin olive oil, plus more for drizzling
  • 1large yellow onion, coarsely chopped
  • Kosher salt and black pepper
  • 4garlic cloves, thinly sliced
  • 1teaspoon red-pepper flakes
  • 1(28-ounce) can tomato purée (or substitute your favorite tomato sauce)
  • 2 sprigs oregano, thyme, rosemary or basil, or ½ teaspoon dried (all optional)
  • 1(8-ounce) block feta
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

542 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 24 grams protein; 866 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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 2½ cups water. Season with salt and pepper, and bring to a boil.

  3. Step 3

    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 ¼ cup water. Meanwhile, cut the feta into ¼-inch slices and break each piece in half.

  4. Step 4

    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.)

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Ratings

4 out of 5
2,232 user ratings
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Comments

Leslie

Since you're stirring the lentils and farro anyway, why not just cook them either separately (in water or stock) and then stir in to the tomato sauce, which you cook down a little longer on the stovetop to concentrate flavors? Then dump the whole shebang into a baking dish and carry on with step 4.

CD

Doubled the amount of herbs and garlic after reading comments on blandness- and it was wonderfully flavorful and rich. I toasted farro 15 min, and pre-cooked lentils to al dente. Then combined them into the saucepan with the tomato sauce mixture and let them all cook together on stovetop for 30-40min. Put the mixture into a 8x8 baking dish and only had mozzarella so put that on top. It came out delicious- will make this often.

Lauren Williams

Fantastic recipe! This dish is best served over a bed of wilted, garlicky greens in my humble opinion.

Emily

Because I wanted this to be more of a meal, I added to the sauce sautéd zucchini, red peppers, fennel seeds, and capers. At the end I added roasted eggplant, 1/2 a can of garbanzo beans and a cube of frozen pesto. I listened to the comments and doubled the garlic. I toasted the farro in a cast iron skillet on the stovetop before layering in the lentils and sauce. So yummy!

Nyx

Made this tonight. Used my favorite jar of marinara (24oz) with a little water to bring it to 28oz. As per many comments recommending it, I doubled the dried herbs (used rosemary & basil) and used a 9x13 instead of the 8x8. Also used dairy free feta for my vegan spouse. Turned out DELISH. Perfect little chew with the farro and green lentils. Almost feels like an Italian stew. Would be great with some sourdough bread, naan, or buttermilk biscuits! A note about dairy free feta—I discovered it does not broil like regular feta. It melts into puddles and disintegrates into the stew. Would recommend adding after it’s done in the oven or to each bowl as you are serving. Definitely keeping this one as an easy weeknight option!

Mary

Made this almost as directed. Took the advice of several commenters to make it in a bigger pan. Also used vegetable broth instead of water. Loved the earthy flavors created by toasting the farrow and broiling the feta. Used a teaspoon of dried thyme. The recommended garlic and red pepper flakes was just right for us. This one is going in the rotation!

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