Baked Farro with Lentils, Tomato and Mozzarella

Name: Baked Farro with Lentils, Tomato and Mozzarella
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 8 serving
Ingredients: 1 cup farro; 1/2 cup dried green or brown lentils; 2 tablespoons extra virgin olive oil; 1 large yellow onion, diced; 1 teaspoon kosher salt; Ground black pepper, to taste; 5 cloves garlic, thinly sliced; 1 (28 ounce) can whole tomatoes crushed with your hand (or diced tomatoes); 2 sprigs oregano, thyme, rosemary or basil, or ½ teaspoon dried (all optional); 1 zucchini, grated; 1 cup mozzarella cheese, grated

User Reviews

4.7

60 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings
8
Calories
234 kcal
Course
Main Course
Cuisine
Italian

Baked Farro with Lentils, Tomato and Mozzarella

Soren Carlson

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Baked Farro with Lentils, Tomato and Mozzarella is the ultimate affordable, easy to whip up vegetarian meal that kids and adults love equally.

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Ingredients

Servings

1 cup farro
1/2 cup dried green or brown lentils
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 teaspoon kosher salt
Ground black pepper, to taste
5 cloves garlic, thinly sliced
1 (28 ounce) can whole tomatoes crushed with your hand (or diced tomatoes)
2 sprigs oregano, thyme, rosemary or basil, or ½ teaspoon dried (all optional)
1 zucchini, grated
1 cup mozzarella cheese, grated

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Instructions

Heat the oven to 400°F. Place the farro in an 9x9 inch or 11x7 inch glass/ceramic baking dish (depending on how deep the dish is) 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, heat 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 cook, 1 to 2 minutes. Add the tomatoes and juice, herb sprigs (if using), grated zucchini and 2 ½ cups water.
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, about 40 to 50 minutes.
Add 3/4 cup water, stir, then top with grated mozzarella and bake an additional 15 minutes or until the cheese is melted and starting to turn golden.
Remove the herb sprigs as you serve.

Notes

Toast for Flavor: Toasting the farro brings out its nutty flavor—don’t skip this step!
Adjust the Sauce: If you prefer a saucier dish, add a splash of extra water or broth when combining the sauce with farro and lentils.
Check Doneness: If the farro or lentils are still firm, cover the dish with foil and bake for an additional 5-10 minutes.
Let It Rest: Allow the dish to sit for 5 minutes before serving so the flavors meld together beautifully.

Nutrition Information

Show Details

Calories 234kcal (12%) Carbohydrates 34g (11%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 11mg (4%) Sodium 526mg (22%) Potassium 480mg (14%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 279IU (6%) Vitamin C 16mg (18%) Calcium 134mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 234 kcal

% Daily Value*

Calories	234kcal	12%
Carbohydrates	34g	11%
Protein	10g	20%
Fat	7g	11%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	11mg	4%
Sodium	526mg	22%
Potassium	480mg	10%
Fiber	9g	36%
Sugar	4g	8%
Vitamin A	279IU	6%
Vitamin C	16mg	18%
Calcium	134mg	13%
Iron	3mg	17%