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Baked Farro With Lentils, Tomato and Feta
Ingredients
1 cup farro
1/2 cup dried green or brown lentils
2 tbsp extra-virgin olive oil, plus more for drizzling
1 large yellow onion, coarsely chopped
Kosher salt and black pepper
6 garlic cloves, thinly sliced
1 tsp red-pepper flakes
1 (28-ounce) can tomato puree (or substitute your favorite tomato sauce)
4 sprigs oregano, thyme, rosemary or basil, or 1/2 tsp dried (all optional)
2 1/2 cups water or broth
1 (8-ounce) block feta
Directions
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 puree, 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. Cube some of that for stirring into the lentils.
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), stir in some cubed feta 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.)
Notes
Pairs great with merguez sausage.