Farro and Lentil Mujaddara with Harissa, Toasted Pine Nuts, and a Fried Egg
 
 
Mujaddara is a classic Middle Eastern comfort food that pairs crispy fried onions with a spiced rice and lentil mixture. This farro and lentil mujaddara takes that idea and gives it a whole grain twist! It is extra delicious topped with a fried egg and a harissa drizzle.
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, seeded and cut into thin strips
  • 4 cloves garlic, minced
  • salt and black pepper, to taste
  • 1 tbsp za'atar
  • 1 cup farro
  • 1 cup lentils
  • 4 cups water
  • 1 cup labneh
  • ¼ cup toasted pine nuts
  • 4 large eggs
  • parsley and harissa, to garnish
Instructions
  1. Heat olive oil in a large sauce pan over medium-high heat.
  2. Add the onion, pepper, and garlic to the pan. Saute until the veggies are just starting to brown and caramelize, about 5-7 minutes. Add the za'atar and a pinch of salt to the pan. Saute for 30 seconds, or until fragrant.
  3. Stir in the farro and lentils. Add in the water to deglaze the pan, scraping up any brown bits that have stuck to the bottom. Add another pinch or so of salt and increase the heat to high. Allow the mixture to come to a boil and then lower heat to a simmer. Cook until all of the water has evaporated and the farro and lentils are tender, about 25-30 minutes.
  4. Meanwhile, divide the labneh among 4 serving bowls, smearing it over the bottom of each in an even layer. Set aside.
  5. Cook the eggs as desired.
  6. Once the farro mixture is done cooking, spoon it over the labneh in even servings. Top each with a tablespoon of the pine nuts, an egg, and a drizzle of harissa. Serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/06/farro-and-lentil-mujaddara-with-harissa-toasted-pine-nuts-and-a-fried-egg.html