35 minutes
A wholesome and flavorful dish featuring tender grains of farro and protein-rich lentils, topped with caramelized jammy onions and a hint of lemon.
Lemon, Zest peeled and juiced
each
tablespoons
Large Yellow Onions, Coarsely chopped
each
teaspoons
to taste
to taste
Brown Lentils, Rinsed
cups
Farro, Rinsed
cups
1. Prepare Lemon Zest and Boil Water
Use a vegetable peeler to carefully remove the zest of a lemon, avoiding the bitter white pith. Set a medium saucepan filled with water over high heat and bring it to a boil.
2. Cook Onions with Lemon Zest and Seasonings
In a Dutch oven or large skillet, pour in the olive oil. Add the coarsely chopped large yellow onions, lemon zest, and red pepper flakes. Season with a sprinkle of kosher salt and black pepper to taste. Cook over medium heat until the onions sizzle, then reduce the heat and simmer gently for 20-25 minutes until they become tender and golden at the edges.
3. Cook Farro and Lentils
Add the brown or green lentils and farro to the boiling water. Cook for 15-20 minutes until al dente. Drain in a colander and give a quick rinse, then sprinkle with a bit of salt.
4. Combine Ingredients and Season
Combine the simmered onions, cooked farro, and lentils back into the Dutch oven or skillet. Finely chop the lemon peel and add it to the mixture along with the juice from the lemon. Toss everything together and adjust seasoning with more salt and pepper if needed.
Caramelize onions slowly in a wide pan on medium-low heat, seasoning early with salt to draw out moisture.
Cook farro and lentils separately to ensure both are perfectly tender and not over or undercooked.
Use semi-pearled farro for a balance between chewiness and quicker cooking time, retaining some bran’s nuttiness.
Taste and adjust seasoning with salt and freshly ground black pepper before serving to ensure balanced flavors.
Use a rich, homemade or quality store-bought broth for cooking, and consider reducing it with aromatics for extra flavor.
Comments (0)