Freekeh and Lentil Jumble

🥘 Ingredients

• black pepper
  ½ tsp
• cilantro
  1 bunch
• eggplant
  1 medium
• freekeh
  1 c
• honey
  1 tbsp
• lemon
  1 unit
• lentils
  1 c
• olive oil
  3 tbsp
• red onion
  1 unit
• roma tomato
  1 unit
• salt
  1 tsp
• shelled pistachios
  ½ cup
• sumac
  1 tsp
• tahini
  2 tbsp
• water
  2 c

🍳 Cookware

• baking sheet
• medium pot
• large bowl
• large pan
• small bowl

1. 

   1

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

   water: 2 c, freekeh: 1 c, lentils: 1 c
2. 

   2

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

   red onion: 1 unit, roma tomato: 1 unit, eggplant: 1 medium
3. 

   3

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

   olive oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp, sumac: 1 tsp
4. 

   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 ⏱️ 10 minutes .
5. 

   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 (start with half and add more to taste). Season with salt and black pepper.

   cilantro: 1 bunch, lemon: 1 unit, tahini: 2 tbsp, honey: 1 tbsp
6. 

   6

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

   shelled pistachios: ½ cup