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Mujadaret Freekeh – Lentils With Freekeh Recipe

Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Try this homemade lentil, freekeh, and bean salad recipe for a simple dish that tastes great.

 ½ cup Lentils (brown)
 ¼ cup Freekeh (green cracked wheat, coarse)
 ¼ Onions (medium)
 1 Garlic cloves
 ⅓ tsp Salt
 ½ tsp Cumin (powder)
 ⅛ tsp Cinnamon (powder)
 ⅛ tsp Black pepper
 ¾ tbsp Olive oil
 1 cup Water
FOR THE FRIED ONION TOPPING
 ¾ Onions (large)
 ¾ tbsp Olive oil
 ⅓ tbsp Sunflower oil
FOR GARNISH
 Parsley (chopped)
 Pomegranate seeds ('Rumman' in Arabic)
1

FOR THE MUJADARA In a pot, fry the chopped onion and crushed garlic in olive oil on high heat until translucent.

2

Add the washed freekeh and mix, then add the spices and mix again. Now add the water and let it come to a boil, then lower the heat to medium and let simmer until the freekeh is halfway done (about 10 to 15 minutes).

3

Add the washed lentils, mix, and let it continue to cook while covered on medium heat until the freekeh and lentils are done (about 20 to 30 minutes) and the water has evaporated. Mix occasionally.

4

While the freekeh and lentils are cooking, fry the onions (sliced into half-moons) in the olive oil and sunflower oil. Start on high heat, then once the onions start to fry properly lower the heat to medium and stir occasionally. After frying put the onions on a plate with a paper towel to absorb the excess oil.