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Farro & Lentil Mujaddara
with Sweet Peppers, Labneh, & Almonds
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 760 Cals/serving
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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 combining it all with sweet onion and peppers. It’s served over a layer of labneh cheese seasoned with za’atar, for a bit of creaminess in every richly flavored bite.
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fresh
ingredients
Title
- ½ cup Semi-Pearled Farro
- ½ cup Black Beluga Lentils
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2 Pasture-Raised Eggs
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1 Sweet Onion
- 4 oz Sweet Peppers
- 1 bunch Parsley
- 2 cloves Garlic
- ¼ cup Labneh Cheese
- 1½ oz Feta Cheese
- 3 Tbsps Roasted Almonds
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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
time-saving
tips & techniques
step-by-step
instructions
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 and 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 the lime. In a bowl, combine the labneh, the juice of 2 lime wedges, half the za’atar seasoning, and a drizzle of olive oil; season with salt and pepper to taste.
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 lime wedges. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan.
4
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!
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 and 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 the lime. In a bowl, combine the labneh, the juice of 2 lime wedges, half the za’atar seasoning, and a drizzle of olive oil; season with salt and pepper to taste.
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 lime wedges. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan.
4
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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