Hearty Freekeh & Lentil Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful stew simmered for hours to meld the earthy notes of freekeh and lentils, finished with a smoky paprika kick for a dish that feels profoundly nourishing. This Middle Eastern-inspired vegetarian recipe (high-protein, gluten-free), ready in about 70 minutes, pairs freekeh, brown lentils, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked freekeh
• 1 cup uncooked brown lentils
• 1 large, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced onion, 2 medium diced carrots, and 2 diced celery stalks. Sauté for 8 minutes until softened and golden at the edges.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 tsp smoked paprika and 1/2 tsp dried thyme, cooking for 30 seconds to release their aroma.
3. Step 3: Add 1 cup uncooked freekeh, 1 cup uncooked brown lentils, 4 cups chicken broth, and 1 can (14 oz) diced tomatoes. Bring to a gentle simmer, then reduce heat to low.
4. Step 4: Cover and simmer for 45 minutes until freekeh and lentils are tender and broth has thickened slightly, stirring occasionally to prevent sticking.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve hot with extra parsley for garnish.