Spiced Freekeh and Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty one-pot stew featuring nutty freekeh and tender lentils simmered with caramelized vegetables and warm spices. This middle eastern-inspired one pot (vegetarian) ready in about 60 minutes pairs freekeh, brown lentils, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 freekeh
• 1/2 cup brown lentils
• 1 medium, diced onion
• 1 medium, diced carrot
• 2 stalks, diced celery
• 1, diced tomato
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 1 diced medium carrot, and 2 diced celery stalks; cook for 5 minutes until softened and lightly browned.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 tsp ground cumin and 1 tsp ground coriander; cook for 30 seconds to toast the spices.
3. Step 3: Add 1 cup rinsed freekeh, 1/2 cup rinsed brown lentils, 1 diced tomato, and 4 cups vegetable broth; bring to a gentle simmer, then reduce heat to low, cover, and cook for 35 minutes until freekeh and lentils are tender.
4. Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper; simmer uncovered for 5 minutes to thicken the stew.