Farro and Lentils With Jammy Onions

This was SO delicious. I made half the portion - used half the farro/lentils, full amount of lemon and red pepper, and only 2 tablespoons of oil (to make it healthier). Turned out full of flavor. Served with roasted Sea Bass. The recipe is great as is, but would also makes a great base for other veggies - next time I may add spinach, kale, green beans, mushrooms, or asparagus.

I’ve been making this for a while and thought I invented it! My riff on mujadarah when I didnt have rice on hand due to pandemic, only farro. So I make this like mujadarah with cumin and cinnamon and never thought to add lemon. preserved lemon? That might be great. Basically I think of this recipe as a base just like the author and make it a little different every time. My kids LOVE it and i can leave a pot in the fridge for them to reheat at home. Sour cream or yogurt on top are great.

I used black lentils and it discolored the farro, just a heads up.

Red lentils tend to fall apart into mush, while green and brown lentils both tend to keep their shape. In this recipe, you want individual lentils (as in a salad), not lentil mush (as in a red lentil soup).

I would be tempted in the future to boil the lentils farro in broth rather than water to give them more flavor. I also think some fresh thyme would be a great addition to add a herbaceous quality. Per another poster’s recommendation, I added asparagus and mushrooms as well as a 7-minute egg to top off the dish. Next time, I’m thinking of using cauliflower and chickpeas with some warm spices for a Moroccan flair. Overall, a good base dish w/ a lot of latitude for experimentation.

This was delicious. I wilted some baby kale in the colander when I drained the farro and the lentils and added that, plus a tiny bit of feta and chopped olives on top.

Delicious. Easy. Added a bit of cinnamon and cumin as recommended by others. Topped with pine nuts, sun dried tomatoes and Kalamata olives. Definitely will be making this again!

I followed the recipe exactly & it was DELICIOUS! Added steamed cauliflower & it was a wonderful vegetarian meal.

This was fantastic. Took the advice of another and split the recipe in half. Added some spinach, a 6.5 minute egg and it was the perfect lunch. Also coked lentils and farro in broth for additional flavor. It’s a winner, especially when you don’t feel like turning on the oven!

Did the author meant one-inch-WIDE strips of lemon zest?

This was delicious! I made exactly as directed, and then put it in fridge. Served it over spinach dressed with lemon juice and olive oil, sort of room temp warm salad. Very hearty and the lemon rind is bright and lovely.

Looks like a 7 or 8 minute egg to me. Here's a good guide. https://cooking.nytimes.com/recipes/1020468-perfect-boiled-eggs

Great base, the onions do almost all the work here, but following some others' suggestions, I added harissa, cumin and cinammon at the end of the onions cooking, along with some lacinato kale just long enough to wilt. One note, needs a good amount of salt at each step.

I added some Italian chicken sausage and some arugula but next time I’d add some micro greens. The onions make the decision, low and slow for as long as possible to make it as “jammy” as possible!

Didn’t have farro and so made it with basmati rice instead, adding the rice to the boiling water about 10 minutes after starting the lentils. Also added preserved lemon, and twice the red pepper flakes. Delicious!