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Farro & Lentil Mujaddara Fill 1 Created with Sketch.

with Sweet Peppers, Labneh, & Almonds

Mediterranean Diet
Trending
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this vibrant spin on the beloved Middle Eastern spiced lentil and rice dish, we’re swapping in hearty farro for the usual rice, then serving it all over a creamy layer of labneh cheese seasoned with herby za’atar.

Get Cooking
fresh
ingredients
Farro & Lentil Mujaddara with Sweet Peppers, Labneh, & Almonds
Title
  • ½ cup Semi-Pearled Farro
  • ½ cup Black Beluga Lentils
  • 2 Pasture-Raised Eggs
  • 1 Sweet Onion
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 bunch Parsley
  • ¼ cup Labneh Cheese
  • 1½ oz Feta Cheese
  • 3 Tbsps Roasted Almonds
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • 1 Lime
tried-and-true
kitchen tools
step-by-step
instructions
Cook the lentils & farro:
1 Cook the lentils & farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook 7 minutes. Add the farro to the pot of cooking lentils; continue to cook 21 to 23 minutes, or until tender. Turn off the heat. Drain and thoroughly rinse under warm water; return to the pot. 

Prepare the ingredients & season the labneh:
2 Prepare the ingredients & season the labneh:

While the lentils and farro cook, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. In a bowl, combine the labneh, the juice of 2 lemon wedges, and half the za’atar seasoning, and a drizzle of olive oil; season with salt and pepper to taste. 

Cook the vegetables:
3 Cook the vegetables:

While the lentils and farro continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the chopped garlic and remaining za’atar seasoning. Cook, stirring frequently, 1 to 2 minutes, or until combined and fragrant. Turn off the heat. Transfer to the pot of cooked lentils and farro; add the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan. 

Fry the eggs & serve your dish:
5 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Divide the seasoned labneh between 2 dishes; spread into an even layer. Top with the finished lentils and farro and fried eggs. Garnish with the cheese (crumbling before adding) and chopped almonds and parsley. Enjoy! 

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Cook the lentils & farro:
1 Cook the lentils & farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook 7 minutes. Add the farro to the pot of cooking lentils; continue to cook 21 to 23 minutes, or until tender. Turn off the heat. Drain and thoroughly rinse under warm water; return to the pot. 

2 Prepare the ingredients & season the labneh:

While the lentils and farro cook, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. In a bowl, combine the labneh, the juice of 2 lemon wedges, and half the za’atar seasoning, and a drizzle of olive oil; season with salt and pepper to taste. 

Prepare the ingredients & season the labneh:
Cook the vegetables:
3 Cook the vegetables:

While the lentils and farro continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the chopped garlic and remaining za’atar seasoning. Cook, stirring frequently, 1 to 2 minutes, or until combined and fragrant. Turn off the heat. Transfer to the pot of cooked lentils and farro; add the juice of the remaining lemon wedges. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan. 

5 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Divide the seasoned labneh between 2 dishes; spread into an even layer. Top with the finished lentils and farro and fried eggs. Garnish with the cheese (crumbling before adding) and chopped almonds and parsley. Enjoy! 

Fry the eggs & serve your dish: