Freekeh with lentils is a delightful and nutritious dish that packs a punch in flavor and health benefits. This combination offers a unique blend of textures and tastes, making it a perfect meal for any occasion. With ingredients like red lentils, freekeh, almond oil, and aromatic spices, I find it easy to whip up a satisfying and wholesome meal.
To create this dish, you’ll need red lentils, freekeh, almond oil, a red onion, salt, water, cumin, black pepper, cayenne pepper, cinnamon, allspice, raw almonds, and Greek yogurt for serving. These ingredients come together to deliver a hearty, plant-based meal that can stand on its own or pair well with your favorite sides.
What Is Freekeh
Freekeh is a unique grain made from green durum wheat that’s harvested while it’s still young. This ancient food has roots in Middle Eastern cuisine and offers a rich, nutty flavor.
I love using freekeh because it’s packed with nutrients. It has a high fiber content and is a fantastic source of protein.
Freekeh is not only versatile, but it’s also a sustainable choice. The harvesting process reduces waste, as it utilizes young wheat plants.
Ingredients:
- ½ cup of red lentils
- 2 tbsp of almond oil
- 1 medium thinly sliced red onion
- ¼ tsp of salt
- 2 cups water
- ½ cup of freekeh
- ½ tsp of cumin
- ¼ tsp of cayenne pepper
- ¼ tsp of black pepper
- ¼ tsp of allspice
- ¼ tsp of cinnamon
- 1 tsp of raw almonds
- ½ cup of Greek yogurt
How to make freekeh with lentils?
- Begin by inspecting the lentils for foreign matter on a clean surface. Thoroughly rinse the lentils under cold water in a large sieve.
- In a spacious pot, heat almond oil over medium heat. Sauté chopped onion with a pinch of salt until softened, stirring occasionally for approximately 5-10 minutes – reserve one-third of the cooked onions.
- Combine water, freekeh, rinsed lentils, and desired spices in the pot. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes or until all liquid is absorbed.
- Serve warm, topped with reserved onions and toasted almonds. Accompany with Greek yogurt.
Serving Suggestions
Dressings and Sauces
I love experimenting with different dressings to elevate this freekeh dish. A tahini sauce made from tahini, lemon juice, garlic, and water adds a creamy, nutty flavor.
A yogurt dressing is another fantastic option. Mixing plain yogurt with chopped herbs, like dill or parsley, alongside a squeeze of lemon creates a refreshing topping.
Lastly, a spicy harissa can bring warmth, especially if you enjoy a kick. Mixing harissa with olive oil and a bit of lemon zest creates a zesty complement that wakes up the flavors.
Side Dishes
To round out my meal, I often include flavorful side dishes. A simple green salad contains mixed greens, cherry tomatoes, and a lemon vinaigrette pairs well. The freshness complements the heartiness of freekeh and lentils, balancing the meal.
Roasted vegetables are a great choice, too. I enjoy roasted veggies like zucchini, bell peppers, and carrots with olive oil and herbs. This adds depth and texture to my plate.
For a heartier option, I recommend serving some grilled chicken or vegetarian kebabs. Their smoky flavor matches beautifully with the nutty freekeh and hearty lentils, making for a satisfying dinner experience.
Storing Leftovers
To store leftovers, follow these simple steps:
- Cool Down: Let it sit out for a bit to cool down before you put it in the fridge. This helps stop water from building up on top, so it won’t get soggy.
- Choose Containers: Use airtight containers. I prefer glass or BPA-free plastic, as they keep the food fresh longer.
- Portion Sizes: Consider dividing the meal into smaller portions. This makes reheating easier and reduces waste.
Storage Tips
- Refrigerator: Store in the fridge if you plan to eat within 3-4 days.
- Freezer: For longer storage, I freeze portions in freezer-safe bags or containers. Make sure to label them with the date.
Reheating Tips
When ready to enjoy leftovers:
- Microwave: Reheat in short intervals, stirring occasionally.
- Stovetop: Heat in a pan with a splash of water to prevent sticking.
Common Mistakes to Avoid
- Not rinsing the freekeh: Always rinse it under cold water. This removes any dust or impurities, enhancing the flavor.
- Using the wrong water-to-freekeh ratio: I usually find that a 2:1 ratio of water to freekeh works best. Adjust this if you prefer a softer texture.
- Overcooking the lentils: Lentils can lose their shape if cooked too long. Aim for a tender, yet firm texture.
- Neglecting seasoning: Freekeh and lentils can be bland without flavor. I like to include spices like cumin or coriander for a delicious kick.
- Not allowing time for resting: After cooking, let the dish sit for a few minutes. This helps the flavors meld together nicely.
- Ignoring ingredient quality: For the best taste, choose high-quality lentils and freekeh. Fresh ingredients make a noticeable difference.
- Skipping garnishes: Fresh herbs or a squeeze of lemon brighten up the dish. Don’t skip this step for a vibrant finish.
Conclusion
Freekeh with lentils is a delightful and nutritious dish that combines the unique flavors of both ingredients. I enjoy how freekeh adds a smoky taste while lentils contribute a hearty texture.
The combination of these two ingredients makes for a satisfying meal. They are rich in protein, fiber, and essential nutrients, making this dish perfect for anyone seeking a healthy option.
This dish not only makes for a nourishing meal but also brings comfort and satisfaction. Making freekeh with lentils can easily fit into my weekly meal prep, ensuring I have a wholesome option ready to enjoy.
As mentioned above, a fresh salad pairs perfectly with this dish!
Get this green bean salad recipe now (by clicking the image below):
