Recipe: Freekeh and Lentil Bowl
We eat a lot of rice and beans at home: black, red or baked beans, all paired with white, yellow or brown rice. We may be the Bubba Gump of rice and beans, but it’s good to switch things up. With many interesting grains more readily available now, I got the chance to explore them a few years ago. One of my favorites was freekeh, which has a toasted, smoky flavor and a texture similar to brown rice. It’s also higher in protein and fiber than quinoa.
Working with only five ingredients, I cooked the freekeh and lentils in water, but cooking them in broth can add a nice layer of flavor. I chose parsley and feta to complement the lemon vinaigrette, but red wine vinegar may be used instead. Goat cheese, chopped basil and red or green lentils would also work well in this dish that can go in many directions. Get creative and use what you have.
Freekeh and Lentils
2 to 3 servings
1 cup freekeh
1 cup lentils
½ cup chopped parsley, divided
¼ cup olive oil
Juice of 1 lemon
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
½ cup feta cheese crumbles
• In separate pots, cook the freekeh and lentils according to the package directions.
• Meanwhile, whisk together the ¼ cup parsley, olive oil, lemon juice, salt and pepper in a large serving bowl.
• Add the cooked freekeh to the dressing and toss. Stir in the cooked lentils, then garnish with the remaining chopped parsley and feta. Serve warm or at room temperature.
Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five.
Tags : Recipes