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Baked farro with lentils, tomato and mozzarella in a baking dish.
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4.70 from 20 votes

Baked Farro with Lentils, Tomato and Mozzarella

Baked Farro with Lentils, Tomato and Mozzarella is the ultimate affordable, easy to whip up vegetarian meal that kids and adults love equally. 
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Main Dish
Cuisine: Italian
Servings: 8
Calories: 234kcal
Author: Catherine McCord

Ingredients

  • 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 with your hand (or diced tomatoes)
  • 2 sprigs oregano, thyme, rosemary or basil, 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

  • Toast for Flavor: Toasting the farro brings out its nutty flavor—don’t skip this step!
  • Adjust the Sauce: If you prefer a saucier dish, add a splash of extra water or broth when combining the sauce with farro and lentils.
  • Check Doneness: If the farro or lentils are still firm, cover the dish with foil and bake for an additional 5-10 minutes.
  • Let It Rest: Allow the dish to sit for 5 minutes before serving so the flavors meld together beautifully.

Nutrition

Calories: 234kcal | Carbohydrates: 34g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 526mg | Potassium: 480mg | Fiber: 9g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 3mg