Name: Baked Farro with Lentils, Tomato and Mozzarella
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 cup farro; 0.5 cup dried green or brown lentils; 2 tablespoons extra virgin olive oil; 1 yellow onion; 1 tsp kosher salt; black pepper; 5 cloves garlic; 28 ounces cans whole tomatoes crushed with your hand; 2 sprigs oregano, thyme, rosemary or basil; 1 zucchini; 1 cup mozzarella cheese

Baked Farro with Lentils, Tomato and Mozzarella

Baked Farro with Lentils, Tomato and Mozzarella cover

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Baked Farro with Lentils, Tomato and Mozzarella

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Ingredients

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Instructions

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Instructions

Heat the oven to 400°F. Place the farro in an 9×9 inch or 11×7 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.

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Tips & Tricks (5)

Toast Your Grains First 🔥
Dry-toast the farro and lentils in a hot pan for 2-3 minutes before adding liquid to enhance their nutty flavor and prevent mushiness during baking.
Build Flavor Layers with Aromatics 🧄
Sauté your garlic and onions in quality extra virgin olive oil until deeply golden before adding other ingredients—this creates a rich, caramelized base that elevates the entire dish.
Add Mozzarella at the Right Moment ⏰
Reserve mozzarella to add only in the last 5-7 minutes of baking so it melts beautifully over the top without becoming rubbery or over-browned.
Use Whole Tomatoes for Superior Texture 🍅
Crushing canned whole tomatoes by hand (rather than using pre-crushed) gives you control over chunk size and prevents the dish from becoming watery or overly acidic.
Season Your Cooking Liquid Properly 🧂
Add kosher salt to your broth or water at the start so the farro and lentils absorb seasoning evenly—taste and adjust at the end rather than over-correcting after baking.