---
title: Freekeh and Lentil Jumble
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/freekeh-and-lentil-jumble-5903309fd56afa571b467c82
servings: 4
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Tree Nuts
tags:
  - Vegan
  - High Protein
  - Grain Bowl
  - Middle Eastern
rating: 3.5
rating_count: 871
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/freekeh-and-lentil-jumble.avif"
---
Wash and dry all produce. Preheat broiler or grill to high. If broiling, place #baking sheet{} under broiler while it preheats. Bring @water{2%cup} to a boil in a #medium pot{}, then stir in @freekeh{1%cup} and @lentils{1%cup}. Reduce to a simmer, cover, and cook until tender ~{20%minutes}.

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

Add 1 tbsp @olive oil{3%tbsp} to bowl with veggies and toss. Season with @salt{1%tsp}, @black pepper{½%tsp}, and @sumac{1%tsp}. 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}.

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}.

While veggies and onion cook, finely chop @cilantro{1%bunch}. Zest @lemon{1%unit} until you have 1 tsp zest, then cut into wedges. In a #small bowl{}, whisk @tahini{2%tbsp}, 2 tbsp water, a squeeze of lemon, and @honey{1%tbsp} (start with half and add more to taste). Season with salt and black pepper.

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{½%cup} and remaining cilantro. Serve with lemon wedges on the side.