Baked Farro With Lentils Tomato And Feta Recipes

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BAKED FARRO WITH LENTILS, TOMATO AND FETA



Baked Farro With Lentils, Tomato and Feta image

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

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

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.)

FARRO AND LENTIL MASALA



Farro and Lentil Masala image

This farro and lentil masala is a hearty and satisfying vegan dish with just a bit of spice.

Provided by Zahira Malakh

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon garam masala
4 cups vegetable broth, or more to taste
½ cup semi-pearled farro
1 cup red lentils

Steps:

  • Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
  • Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

Nutrition Facts : Calories 355 calories, Carbohydrate 54.9 g, Fat 9.3 g, Fiber 9.7 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 1088.7 mg, Sugar 6.5 g

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH



Farro With Blistered Tomatoes, Pesto and Spinach image

Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.

Provided by Yasmin Fahr

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 cup farro, rinsed
2 pints cherry or grape tomatoes
1 small red onion, peeled, quartered and cut into 1-inch wedges
2 tablespoons olive oil, plus more for the farro
1/2 teaspoon red-pepper flakes
1/4 cup store-bought or homemade pesto, plus more to taste
1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
2 packed cups baby spinach
1 (4-ounce) ball fresh mozzarella, torn into chunks, or 1/2 cup ricotta salata, crumbled (optional)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

Steps:

  • Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
  • Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
  • When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
  • Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.

LENTIL AND FETA BAKE



Lentil and Feta Bake image

Make and share this Lentil and Feta Bake recipe from Food.com.

Provided by Norahs Girl

Categories     One Dish Meal

Time 8h58m

Yield 4-6 serving(s)

Number Of Ingredients 14

375 ml lentils, soaked overnight
60 g fresh whole wheat breadcrumbs
100 g chopped hazelnuts
10 ml mild mustard, prepared
salt
2 ml fresh ground black pepper
30 ml olive oil
2 leeks
2 carrots, grated
2 egg whites
6 -8 slices feta cheese
2 tomatoes, ripe and sliced
30 ml freshly chopped parsley
5 ml chopped fresh basil

Steps:

  • Preheat oven to 180°C.
  • Cook lentils for about 30 minutes in water until tender.
  • Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
  • Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
  • Add to lentil mixture.
  • Stir in the egg whites.
  • Place into an ovenware dish, finishing with a layer of feta cheese.
  • Arrange the tomato slices on top and sprinkle the remaining oil over them.
  • Sprinkle the parsley and basil on top.
  • Cover and bake for 15-20 minutes in preheated oven.
  • Remove lid and bake for a further 3-8 minutes .

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