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Freekeh and Lentil Jumble

Freekeh and Lentil Jumble

with Sumac-Dusted Veggies and Tahini Dressing

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Our chefs took inspiration from Middle Eastern mujadarra when creating this dish. The lentil and grain mixture (we’ve used hearty freekeh here) is often served as a side, so to make it more hearty, they added a mix of zucchini, tomatoes, and red onion that you can throw on the grill or under the broiler. And to take the flavor above and beyond, there’s also a tahini dressing that adds bursts of creaminess throughout.

Tags:Vegan
Allergens:WheatTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Lentils

½ cup

Freekeh

(ContainsWheat)

1 unit

Eggplant

4 teaspoon

Honey

1 unit

Lemon

¼ ounce

Cilantro

1 ounce

Shelled Pistachios

(ContainsTree Nuts)

1 unit

Roma Tomato

1 unit

Red Onion

1 teaspoon

Sumac

1 ounce

Tahini

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat26 g
Saturated Fat3 g
Carbohydrate96 g
Sugar21 g
Dietary Fiber33 g
Protein28 g
Cholesterol0 mg
Sodium50 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Large Bowl
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat broiler or grill to high. If broiling, place a baking sheet under broiler while it preheats. Bring 2 cups water to a boil in a medium pot, then stir in freekeh and lentils. Reduce to a simmer, cover, and cook until tender, 20-25 minutes.

2

Halve, peel, and quarter onion. Thinly slice one quarter from pole to pole into thin strands. Cut remaining onion into 1-inch-thick wedges. Quarter tomato. Halve eggplant lengthwise, then cut lengthwise into 1-inch-thick wedges. Place eggplant, tomato, and onion wedges in a large bowl.

3

Add 1 TBSP olive oil to bowl with veggies and toss. Season with salt, pepper, and sumac. If broiling, spread out veggies on preheated baking sheet. Broil until tender and brown, 15-20 minutes, tossing halfway through. If grilling, grill over direct heat, turning occasionally, until tender, 15-20 minutes.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion strands and cook, tossing occasionally, until browned and very soft, about 10 minutes.

5

While veggies and onion cook, finely chop cilantro. Zest lemon until you have 1 tsp zest, then cut into wedges. In a small bowl, whisk tahini, 2 TBSP water, a squeeze of lemon, and honey (to taste—start with half the amount provided and go up from there). Season with salt and pepper.

6

Fluff freekeh mixture with a fork. Stir in zest, onion strands, and half the cilantro, then season to taste with salt, pepper, and lemon juice. Divide between plates. Top with veggies, then drizzle with dressing. Sprinkle with pistachios and remaining cilantro. Serve with any remaining lemon wedges on the side for squeezing over.