Farro with Lentils in Masala Sauce

A hearty dish combines nutty farro and protein-packed lentils simmered in a flavorful masala sauce, making it both satisfying and nutritious. Perfect for a cozy weeknight meal that’s easy to prepare and full of comforting spices.

Best Cooking Tips

Rinse the farro and lentils thoroughly before cooking to remove any dust or impurities.
Cook the lentils just until tender to avoid them becoming mushy in the sauce.
Toast the spices in the pan before adding other ingredients to bring out their full flavor.

Ingredients 0/9

1 teaspoon salt 2 carrots, finely chopped 2 stalks celery, finely chopped 1 small onion, finely chopped 2 tablespoons olive oil 1 tablespoon garam masala 4 cups vegetable broth, or more to taste ½ cup semi-pearled farro 1 cup red lentils

Why This Dish Is Amazing

Filled with protein and fiber, making it both nutritious and filling. The combination of nutty farro and hearty lentils pairs beautifully with the warm, aromatic spices in the masala sauce. It’s a comforting meal that feels special but is easy to make any day of the week.

Directions

Sprinkl a bit of salt over the chopped carrots, celery, and onion. Heat a tablespoon of oil in a large pot over medium heat, then add the veggies. Cook and stir them until the onion becomes translucent, which should take about 5 minutes. Push the vegetables to the sides of the pot to make some space in the center, and add another tablespoon of oil there. Sprinkle the garam masala into the hot oil and let it toast for a minute or two until fragrant. Then, stir everything together so the spices coat the vegetables well. Pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat to medium-low and add the farro. Cover the pot and let it simmer for about 20 minutes, until the farro is almost tender. Add the lentils, cover again, and keep simmering, adding more broth if it looks dry, until both the farro and lentils are cooked through but still hold their shape, about another 20 minutes. Taste and season with salt as needed before serving.

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Tips

Serve this dish with a side of fresh yogurt or a cucumber raita to balance the spices. It also pairs well with warm naan or crusty bread to soak up the sauce. A simple green salad or steamed vegetables can add a fresh contrast to the rich flavors.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.