Vegetarian Meals

Lentils with Farro

By: Kate Davies

I discovered the joy of these savory lentils in my early twenties. In addition to being a simple, affordable meal, stewed lentils and rice topped with fried onion is pure comfort. Mujadra, Mejadra, and Mujadara are all names for the middle-eastern dish, which typically has warm spices and is sometimes served with yogurt sauce. Mejadra (as I’ll call it from now on) is like chicken soup. There are many ways to make it, and those of us who have developed our own version regard it as a warm and satisfying staple when comfort food is required.

Lentils with Farro

Some versions of Mejadra are ‘one-pot’ meals (Hungerpot, anyone?) however I love pairing my lentils with Farro (a hearty, ancient form of wheat). Farro requires a longer cooking time than rice, which can complicate the timing if you don’t want your lentils to turn to mush. This is a marvelous opportunity to use chicken or vegetable stock instead of water to increase the rich, savory profile of this dish.

Lentils with Farro

Print Recipe


  • farro: 1 cup farro
  • 3 cups stock, water, or a combination
  • 1 tsp olive oil
  • 1 bay leaf
  • salt to taste
  • lentils: 1 cup puy lentils (also known as French Green)
  • 1 bay leaf
  • 3 cloves of garlic, whole
  • 2 small shallots, chopped
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • generous pinch of ground cinnamon
  • 3 1/2 cups stock, water, or a combination
  • salt and pepper
  • fried onion garnish: 1-2 onions
  • flour as needed to coat
  • salt and pepper
  • peanut oil for frying



farro: heat the olive oil in a small sauce pan.


add the farro and cook briefly until it smells toasty.


add the bay leaf, a bit of salt, and the cooking liquid.


bring to a simmer, then lower the heat, cover, and cook until most of the liquid has been absorbed. Check that the farro is done, and add a bit more liquid if more time seems necessary.


lentils: heat the olive oil in a medium sauce pan.


add the garlic and shallots and saute briefly.


add the ground spices and cook while stirring for 1 minute.


add the bay leaf, honey, and liquid.


bring to a simmer, lower the heat, and cook until most of the liquid has been absorbed. Check the lentils frequently when the liquid is mostly absorbed.


salt and pepper to taste


fried onion garnish: heat the peanut oil in a large, shallow frying pan.


combine salt, pepper, and flour in a large mixing bowl.


slice the onions thinly.


toss the onions in the flour until well coated.


fry the onions in small batches, taking care not to crowd the pan.


cool the onions on paper towels.

Serve in shallow bowls with farro on the bottom, a generous helping of lentils, and fried onions on the top. The onions are worth the extra bit of effort, trust me!

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1 Comment

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    Farro Bowl with Avocado, Kale, and Pickled Veg | hungermama
    May 19, 2017 at 7:03 am

    […] This dish is based on one of my favorite lunches in the city, the Kale and Farro Bowl from Oddfellows Cafe on Capitol Hill in Seattle. In a large batch, it makes a hearty salad that can function as an entrée or a side. I like to prep and store the individual components so that when I need something portable and quick, I can throw it all into a jar or container and take it with me. The pickles, kale, and farro can be prepared and stored for up to a week (maybe a bit less for the kale). See tips for cooking farro here. […]

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