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. It’s perfect for family dinners, meal prep, or even a cozy gathering. Farro and lentils are a power duo—high in protein and fiber, with a chewy texture and nutty flavor that makes every bite irresistible.

Author: Weelicious

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

Calories: 177 kcal per serving

Ingredients

1 cup - farro
½ 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

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.

Nutrition