Farro And Lentils With Jammy Onions Recipes

Steps:

• Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
• Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

Steps:

• Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
• While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
• Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
• Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)

Steps:

• Heat the oil in a large Dutch oven or pot over medium until shimmering. Add the onions, season with salt and cook, stirring occasionally, until they start to soften and become light golden, about 6 minutes.
• Add the cumin and turmeric and stir until fragrant, about 30 seconds. Stir in the lentils, then 5 cups water; season with salt. Increase the heat to bring it to a boil.
• Once it comes to a boil, give it stir, then reduce heat to low to maintain a simmer. Cover and let cook until the lentils are tender and creamy without a firm bite, about 1 hour and 15 minutes. (For ultimate creaminess, cook it on low for up to three hours, stirring every hour or so.)
• Remove the lid, stir and let any remaining water cook off, 5 to 10 minutes more, stirring occasionally to make sure nothing sticks to the bottom. Use a wooden spoon to mash some of the lentils against the side of the pan to thicken the soup, if desired. Season to taste with salt.
• Spoon into bowls, squeeze the juice of 1 lime wedge into each, drizzle with olive oil, then add a pinch of oregano or herbs, if using, and serve.