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  • Writer's pictureSusie Csorsz Brown

Farro, Lentils and Jammy Eggs

Want a meatless weeknight winner? This is it. First, please try it with beluga lentils. They are so lovely. And they have such a nice poppy firm bite. Second, please try making this with your kids. We all made this one together, and it was honestly, such a fun hour, chatting, getting the bits done and then when we sat down to enjoy, they were all so proud of themselves. This is an easy recipe, but there are a few parts, so it can be nice to divvy out the responsibility.

Lentils and farro
Eggs top a lovely farro-lentil mixture

Farro, Lentils and Jammy Eggs

Yield: 5 - 6 servings


1 tsp chicken or veggie bouillon

1/2 cup olive oil

1 1/2 cup beluga, brown or green lentils

1 1/2 cup farro

2 large yellow onions, coarsely chopped

1 lemon

Kosher salt and black pepper

10 eggs

Crunch topping

1 T olive oil

3/4 cup almonds, coarsely chopped

1 T cumin seeds

1/2 teaspoon red-pepper or Aleppo flakes

large pinch salt


Heat medium pot over medium heat. Add 1 T olive oil, and bouillon if using. Add lentils and farro, and stir, toasting, until fragrant. Once toasty smelling, add 4 1/2 cups water, 1 tsp salt and pepper.

Meanwhile, in a large skillet, heat remaining oil and add onions, a large pinch salt. Stir to coat well. Using a vegetable peeler, peel 1-inch-wide strips of zest from the lemon; reserve the lemon for juicing at the end. Cover skillet. When you hear sizzling, uncover, reduce heat, and gently simmer, stirring occasionally, until the onions are very soft and golden at the edges, 20 to 25 minutes. If at any point the onions risk burning, reduce heat and add 1 or 2 teaspoons of water. Remove from heat. Once cooked, using a knife or scissors, snip the lemon peel into small bits.

Once cooked, set aside to cool.

Meanwhile, in a pot of boiling water, or an instant, cook the eggs for 3 minutes. Stop the cooking in an ice bath. Set aside until ready to assemble.

While the lentils and farro are cooking, and onions are softening, make the topping. In a small sauce pan over medium heat, heat oil. Add almonds, cumin seeds, pepper flakes, a large pinch salt and cook until fragrant and brown. Once nicely golden, set aside.

When the lentils and farro are cooked, remove from heat. Add onion mixture, and lemon juice and stir well to combine.

To serve, scoop some lentil-farro mixture on your plate. Top with one or 2 jammy eggs and crunchy almond topping. Enjoy!

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