Baked Farro With Lentils, Tomato and Feta Recipe (2024)

Since you're stirring the lentils and farro anyway, why not just cook them either separately (in water or stock) and then stir in to the tomato sauce, which you cook down a little longer on the stovetop to concentrate flavors? Then dump the whole shebang into a baking dish and carry on with step 4.

Doubled the amount of herbs and garlic after reading comments on blandness- and it was wonderfully flavorful and rich. I toasted farro 15 min, and pre-cooked lentils to al dente. Then combined them into the saucepan with the tomato sauce mixture and let them all cook together on stovetop for 30-40min. Put the mixture into a 8x8 baking dish and only had mozzarella so put that on top. It came out delicious- will make this often.

Cooked as is with 2 provisos. Used pearled farro and changed size of oven dish. Cooking time was perfect. Did not need hours to cook this. However; did use a larger dish: Emile Henry rectangular dish (not sure if it is 14x10 or 13x9). Was seriously concerned that the liquid would overflow the 8x8 dish listed in recipe. But was absolutely delicious. The tomato sauce was super liquidy before adding to grains but that’s why the farro and lentils cook. A keeper. Delicious.

Fantastic recipe! This dish is best served over a bed of wilted, garlicky greens in my humble opinion.

This was delicious! I prepared the dish exactly as written through step 3, using thyme sprigs and some chopped fresh basil for the herbs in the sauce. The farro and lentils were perfectly cooked in 45 minutes. In step 4, I cubed the feta and stirred it into the casserole, then baked for an additional 5 minutes. The dish looked lovely and tasted marvelous—and with the teaspoon of red pepper flakes indicated in the recipe it was nicely spicy. We served it with additional chopped basil. A winner!

This was amazing. Definitely an add to everyday meals. I followed some reader suggestions by toasting the farrow and cooking the lentils al dente and then adding both to the simmering sauce, cooked on the stovetop for about 40 minutes, I also added much more seasoning that was called for and I was lucky enough to use homemade chicken stock as opposed to plain water. Topped off with thinly sliced feta and popped under the broiler for about 6 minutes. So delish!

When I poured the sauce over the farro/lentils into a 2 qt dish it came up to the brim, so I switched it to a 9x13 and that worked better. I used pearled farro and green lentils (not puy) and it baked perfectly in 50 minutes with no need to add water. I used dried oregano and Mt. Vikos traditional feta and it was perfect. The baking time in the oven really lets the flavor develop. It's super fast in term of prep and tasty and nutritious. Use a very large onion and 2x garlic.

Took approximately 20 minutes longer to cook and had to add water. Added more garlic and rosemary sprigs. Followed one of the commentators suggestions and added feta in large chunks stirred it in and cooked until feta melted. Delicious!

I toasted the farro in the instant pot then cooked both the farro and lentils in it as well with some beef stock, salt, pepper, and za'atar. Then mixed with the tomatoes sauce, topped with the feta and broiled. Easy and delish!

This is fabulous! Made as written, with the exception of doubling the garlic and herbs (I used basil) as some suggested, as well as subbing chicken broth for water. Served it over garlicky sautéed spinach, and was a hit with everyone! As suggested, I used a bigger pan then called for, and cooked for 50 minutes before adding the feta. SO good.

I can see how this isn't everyone's cup of tea BUT I personally love it. It's VERY easy, fast, and healthy which is a win for me when I need to feed myself and the family. The sauce does need more garlic and herbs, so definitely bump those up and consider using broth in place of water. Also, a good eastern European or Greek feta is key. Find an eastern European store in your area or order from malincho.com and look for bulgara white cow cheese.

Forget the drizzle. Make it rain with the olive oil at the end. Also, cut feta into very thin slices.

I never left a note before and I’ve made hundreds of NYT recipes. I thought this was great and my o my recco, in addition to what others said about doubling herbs/garlic and using veggie broth, is to add the water that the feta sits in to the pot. It adds so much flavor to the dish!

High marks for deliciousness. Higher marks for easiness. I humbly suggest that you consider halloumi instead of feta. It toasts beautifully under the broiler and isn't as salty.

I would suggest soaking both the lentils and the farro for at least a few hours before cooking this dish. I did not soak them and was disappointed in the results. I cooked this for at least 80 minutes and kept adding water but the end result was still al dente beans and farro, not that appealing.

Delicious! Next time I’ll add chopped roasted peppers and Kalamata olives during one of the final stirs. A bit of variety of flavor and textures would be an interesting change. Also, I didn’t have a broiler safe pan so had to add the feta to the last 20 minutes or so, and it was still very tasty.

This I'd a delicious recipe...I love it with Rosemary! I use veg broth for liquid and Macedonian feta. Easy to toast the farro with the onions when they are close to done. This way, just one oven safe skillet

The volumes in this dish leave little room to spare in my 8x8x2 pan. Since the lentils and farro need all of the juices in the sauce, I'd recommending a slightly larger crockery. Oh, and it will simmer/splatter so an underpan or a planned self-cleaning cycle of the oven is to be expected.

Prepared as written this didn't thrill me, and the tomato sauce boiling in the baking dish (a large oval casserole, after reading comments about the volume) spattered all over the oven. However, stirring a spoonful of ajvar (aka red pepper eggplant spread) into each serving filled in all the flavor gaps and took it from acceptable to exciting, and with that modification I'm looking forward to making this filling, healthy dish again. (Maybe as a half batch, still eating leftovers 4 days later)

I was a little concerned about this at first. I used pearled farro. Cooked fine at 400. Added lentils on top, as I was making sauce. Used leeks and Asafoetida (1/4 teap. to ea clove). I used freeze dried oregano, thyme, rosemary and basil - double and thought in future might add more. I also used 1/2 feta and Tofu. Worked out great. The water added was fine at 2 cups, but I think stock might be helpful in future. I also used diced fire roasted tomatoes. No broiler just moved up to 450 for 8 mins

Definitely would overflow an 8 inch square pan. I made it in a large pie pan, 10 inches at the top and it came all the way to the edge. I put it on a cookie sheet just in case, though it did not end up overflowing. Might consider a 9x13 next time.

I substituted the heck out of this recipe and it was still fantastic! Was out of lentils, but had a can of thick lentil soup so stirred that in with the tomato sauce. I added some chopped cauliflower and a couple of parsnips that I had, and nestled a couple of chicken sauces into the pan for roasting. And used crumbled feta heavily over the top instead of a block. Love this!

I follow the instructions and it was absolutely delicious and the texture was so satisfying. For side dish I’ve used the roasted broccolini with feta cheese in the app. Definitely a keeper!!

Needs more rosemary, used 2 sprigs.Serve over a bed of spinach. Or baby arugula.

I don't have a broiler-proof baking dish so I added toasted farro and lentils to the cast iron skillet I made the sauce in, baked and broiled in that. Plus fresh basil to finish. So good.

this is excellent, and made great leftovers. added a ton of zaatar on top of the feta as it baked. next time i will add mushrooms, eggplant and greens for more bite to the dish. used jarred rao's which made it super quick and easy, but could have done with more varied textures. smitten kitchen has a 'french onion soup' bake inspired partially by this recipe, which we also loved

And need 9x13 pan

Cooked exactly as written except in a slightly larger baking dish than suggested. Everything was perfectly cooked, and the flavor was very pleasant, but a little bland. Will add more garlic and herbs next time as suggested in these comments.

I made this, followed the recipe, and it's the only recipe I've made from this site that was just an absolute dud. The farro took away longer to cook then the instructions indicated, the flavors were all over the place, and overall it was just disappointing.

This was really yummy. However, I used pearled Farro from Whole Foods and green lentils. I think it would’ve been better to heat up the Rao sauce from Costco before putting it into the casserole dish and mixing it into the lentils and Farro. Allow at least an hour and 15 minutes for this to cook and add a lot of water to it. I also added fresh rosemary, oregano, and basil. And smushed 3 turkey sausages out of their casings and cooked them before adding to the mixture to bake.