Farro and Lentils With Jammy Onions

By Ali Slagle

Updated Feb. 8, 2021

Farro and Lentils With Jammy Onions
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(2,226)
Comments
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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.

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Ingredients

Yield:4 servings
  • 1lemon
  • ⅔cup olive oil
  • 2large yellow onions, coarsely chopped
  • ¼teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • 1cup brown or green lentils
  • 1cup farro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

672 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 70 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 19 grams protein; 521 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

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
2,226 user ratings
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Comments

ai20001

This was SO delicious. I made half the portion - used half the farro/lentils, full amount of lemon and red pepper, and only 2 tablespoons of oil (to make it healthier). Turned out full of flavor. Served with roasted Sea Bass. The recipe is great as is, but would also makes a great base for other veggies - next time I may add spinach, kale, green beans, mushrooms, or asparagus.

Momdocindc

I’ve been making this for a while and thought I invented it! My riff on mujadarah when I didnt have rice on hand due to pandemic, only farro. So I make this like mujadarah with cumin and cinnamon and never thought to add lemon. preserved lemon? That might be great. Basically I think of this recipe as a base just like the author and make it a little different every time. My kids LOVE it and i can leave a pot in the fridge for them to reheat at home. Sour cream or yogurt on top are great.

MW724

I used black lentils and it discolored the farro, just a heads up.

Kristin Dawn

Delicious! I only had shallots so chopped up 4 of them instead of the 2 onions, and added a cinnamon stick to the onion mix as recommended and at the very end when combining, 2 tsp of cinnamon and 3 tablespoons of apple cider vinegar. Delicious :)

Hana

This turned out delicious! I doubled the lemon peel and red pepper flakes, and I also added a couple of sprigs of thyme and rosemary to the oil. I did the same to the chicken broth I boiled the farro and lentils in. And at the end, I sautéed mushrooms and spinach in the onion mixture before putting it all together. I topped it off with an egg as pictured and it was a delicious, filling vegetarian meal.

dale

I diced up a Yukon gold potato and added it into my lentils + farro mix and it is worth it!

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