Farro & Lentil Mujaddara with Sweet Peppers, Labneh, & Almonds
Mediterranean Diet

Farro & Lentil Mujaddara

with Sweet Peppers, Labneh, & Almonds

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Farro & Lentil Mujaddara with Sweet Peppers, Labneh, & Almonds
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tips & techniques
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 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. 

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 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. 

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 lime wedges. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan. 

Fry the eggs & serve your dish:
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! 

Tips from Home Chefs

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 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. 

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 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! 

Fry the eggs & serve your dish:
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