French onion baked lentils and farro from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • dmass on January 01, 2025

    This was not bad, but if I made it again, I would cut the recipe down as it made a lot. It was for me and my husband as a main and while we often eat farro as a main dish, this felt more like a side dish to us.

  • intrepidcook on February 04, 2024

    I was not sure what kind of farro Deb intended to be used for this recipe. After research, I deduced it was semi-pearled emmer farro since that is what is apparently predominantly available in US grocery stores. I used whole grain emmer and precooked it in some of the broth (about 4 cups homemade chicken broth), and then added it in at the baking step. For the remaining broth, I used some garbanzo bean broth I had on hand. For the lentils, I used Puglia from Rancho Gordo. No fresh thyme at this time of the year in my garden, so I substituted¹/2 tablespoon dried. Substituted the Jarlsberg cheese for the gruyere.

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