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Mediterranean Lentil & Farro Pilaf

Prep Time: 15 Minutes

Total Time: 1 Hour 5 Minutes

Servings: 20-25 (1 hotel pan)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • ½ cup (125 mL) olive oil
  • 2 cups (500 mL) yellow onion, small dice
  • ¼ cup (60 mL) garlic, minced
  • 2 cups (500 mL) whole red (brown) lentils, rinsed
  • 3 cups (750 mL) farro, rinsed
  • 2 ½ qt (2.5 L) vegetable stock
  • 2 cups (500 mL) roasted red peppers, diced
  • 2 Tbsp (30 mL) lemon zest
  • 2 tsp (10 mL) oregano, dried
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) pepper, finely ground
  • ¼ cup (60 mL) lemon juice
  • 1 cup (250 mL) flat leaf parsley, minced
  • 1 cup (250 mL) Feta cheese, crumbled
  • ¼ cup (60 mL) extra virgin olive oil, for finishing

Directions

  1. Preheat an oven to 350°F (180°C) and lightly oil a 2-inch full hotel pan.
  2. In the hotel pan, combine oil, onions, and garlic. Place in oven uncovered for 10 minutes, stirring halfway through, until fragrant and translucent.
  3. Stir in lentils and farro to coat with oil and aromatics. Add stock, roasted red peppers, lemon zest, oregano, salt, and pepper. Cover tightly with foil.
  4. Bake 35–40 minutes, or until farro and lentils are tender and liquid is absorbed. Check at 30 minutes and add a bit more hot stock if needed.
  5. Remove from oven; uncover and fluff gently with a fork. Stir in lemon juice, parsley, and drizzle with oil.
  6. Hold hot for service (140°F/60°C minimum). Before serving, sprinkle with crumbled feta and additional parsley if desired.

Nutritional Information

  • Serving Size: 1 serving (175 g)
  • Per serving:
  • Calories 220
  • Total Fat 9 g
  • Saturated Fat 2 g
  • Cholesterol 5 mg
  • Carbohydrates 30 g
  • Dietary Fibre 5 g
  • Sugar 3 g
  • Protein 8 g
  • Sodium 640 mg
  • Potassium 250 mg
  • Folate 40 mcg

Tags

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