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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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!