Baked Farro With Lentils, Tomato and Feta
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When you have a craving for pasta with tomato sauce but are looking for a healthier alternative to pasta, give this recipe a try. You can bring the dish together quickly then let is slowly cook in the oven while you smell the delicious aromas. You will love this dish and it makes enough to save a have the next day or day after that. It is one of those dished that taste even better on the second day.
MAKES:4 Servings
PREP/COOK TIME: 75 Minutes
INGREDIENTS
1 cup farro
½ cup dried green or brown lentils
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, coarsely chopped
1 teaspoon salt
1 teaspoon freshly cracked black pepper
4 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
1 (28-ounce) can tomato purée
2 sprigs oregano, thyme, rosemary or basil
8 ounces crumbled feta
DIRECTIONS
Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 9-by-9-inch 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.
Place baking pan on top of a rimmed baking sheet. 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.
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 crumbled 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.)
