Baked Farro with Lentils, Tomato and Mozzarella
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
8
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Calories
234 kcal
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Course
Main Course
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Cuisine
Italian
Baked Farro with Lentils, Tomato and Mozzarella
Description
Baked Farro with Lentils, Tomato and Mozzarella is a casserole featuring farro grain and green or brown lentils baked together under a fresh tomato sauce enhanced with onions, garlic, and optional herbs like oregano or thyme. The farro is toasted before baking to enhance its nuttiness, then combined with lentils and a zucchini-enriched tomato sauce that adds moisture and subtle sweetness. The dish is baked until both grains are tender, then topped with mozzarella cheese that melts and forms a gentle golden crust. This method results in a textured blend of grains and legumes with the creamy contrast of cheese at the finish.
The tomato sauce balances acidity with savory aromatics and the texture from grated zucchini, contributing moisture that prevents dryness in the baked grains. Toasting the farro beforehand emphasizes flavor depth. The mozzarella topping adds softness and mild dairy notes that complement the tomato and earthiness of lentils.
This baked farro dish can serve as a filling vegetarian main or a side accompaniment to roasted meats or vegetables. Serving warm allows the melded flavors to stand out. Removing herb sprigs before serving keeps the taste fresh but balanced.
To ensure the farro and lentils are fully tender, the recipe suggests adding water during baking and stirring midway. If needed, covering with foil and extending bake time helps achieve the right texture. Letting the casserole rest a few minutes before serving allows flavors to integrate further, enhancing the taste experience.
Ingredients
- 1 cup farro
- 1/2 cup green lentils or brown lentils; dried
- 2 tablespoons extra virgin olive oil
- 1 onion large, yellow, diced
- 1 teaspoon kosher salt
- black pepper ground, to taste
- 5 cloves garlic thinly sliced
- 1 (28 ounce) can tomato whole crushed by hand or diced tomatoes
- 2 prigs oregano or thyme, rosemary or basil; fresh or ½ teaspoon dried (all optional
- 1 zucchini grated
- 1 cup mozzarella cheese grated
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
- Toasting the farro before baking brings out a nutty flavor—do not skip this step.
- If the casserole seems dry or you prefer more sauce, add extra water or broth while baking.
- Check the texture of lentils and farro near the end of baking; cover with foil and bake longer if still firm.
- Let the dish rest for 5 minutes before serving to allow flavors to meld.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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