Baked Farro With Lentils, Tomato and Feta

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.