Ingredients
Scale
- 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 by hand (or diced tomatoes)
- 2 sprigs oregano, thyme, rosemary, or basil, or 1/2 teaspoon dried (optional)
- 1 zucchini, grated
- 1 cup mozzarella cheese, grated
Instructions
- Preheat the oven to 400°F. Place the farro in a 9×9-inch or 11×7-inch baking dish and toast in the oven for 10–15 minutes. Remove from the oven and scatter the lentils over the toasted farro.
- While the farro is toasting, prepare the tomato sauce. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, season with salt and pepper, and cook for 5–7 minutes, until softened.
- Add the garlic and cook for 1–2 minutes until fragrant.
- Stir in the crushed tomatoes, herb sprigs (if using), grated zucchini, and 2½ cups water. Bring to a gentle simmer.
- Carefully pour the tomato sauce mixture over the farro and lentils. Stir to combine evenly.
- Bake for 40–50 minutes, stirring once halfway through, until the farro and lentils are tender.
- Add 3/4 cup water, stir, then sprinkle the mozzarella evenly over the top.
- Return to the oven and bake for 15 minutes, or until the cheese is melted and lightly golden.
- Remove any herb sprigs before serving.
Notes
- Toast for Flavor: Toasting the farro enhances its nutty flavor and improves the overall texture.
- Adjust the Sauce: Add a little extra water or broth if you prefer a looser, saucier consistency.
- Check for Doneness: If the farro or lentils are still firm after baking, cover with foil and bake for an additional 5–10 minutes.
- Rest Before Serving: Let the dish sit for about 5 minutes before serving to allow the flavors to settle.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: Assemble the dish ahead of time and refrigerate until ready to bake. Add a few extra minutes to the baking time if starting cold.
- Variations: Add spinach, kale, mushrooms, or roasted vegetables for extra flavor and nutrition.
