Every time Smitten Kitchen shares a new farro recipe, I convince myself she’s creating it just for me—because she knows how much I love this grain. (Sometimes delusion is a beautiful thing.) And her French Onion Baked Lentils and Farro may be my new favorite way to enjoy.
Sure, caramelizing onions always takes forever, but the result are always worth it. Deb’s clever trick of letting the onions steep undisturbed for 20 minutes cuts the active stirring time in half.
From there, the recipe is insanely simple: add garlic, farro, lentils, thyme, and broth, then stir and bake until most of the liquid absorbs and the farro becomes tender.
A generous sprinkle of gruyere cheese is baked on top until it’s beautifully browned and bubbly.
This hearty vegetarian dish is going to sustain me through my first Maine winter. Never stop developing farro recipes, Deb!!!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: vegetable broth
Pricey Ingredients: —
Hard-to-find: —
Recipe on SmittenKitchen.com
