We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Santa Anna•
April 3, 2025
This farro-lentil bake is reminiscent of a lot of things, but in a nice way. It feels cozy and nostalgic without being bland, and it requires just a handful of common ingredients. It would even make a good vegan and bread-free alternative to stuffing, if desired. And it would be a great filling (with some of the seasonings adjusted, perhaps) for a veggie or vegan burrito.
Preheat your oven to 350 °F
Add the onion (1 medium), celery (½ cup) and squash (1 ½ cups) to a large pan along with a big glug of olive oil and sauté on medium high heat, stirring frequently, until the mixture starts to soften, about 8 minutes.
Add the garlic (4–6 cloves) and stir for a minute or two.
Pour this mixture into a casserole dish and add the crushed tomatoes (1 15-oz can), farro (1 ½ cups), lentils (1 cup), greens (2 cups), and chopped herbs (1 pinch) (if using), salt (1 tsp) and black pepper to taste.
Add the broth or stock (2 cups), and the water (2 cups), and stir well to incorporate, cover tightly with aluminum foil and place in the oven for 45 minutes.
Remove foil, stir everything and smooth it back out, then scatter breadcrumbs (½–¾ cup) over top, along with a dusting of grated Parm, and return to the oven to cook until the top has lightly browned and the grains and lentils are plump and tender.
Serve on its own or accompanied by a brightly dressed salad.
