Spiced Lentil and Freekeh Stew with Preserved Lemon

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty Syrian-inspired stew combining smoky freekeh grain and tender lentils, flavored with warming spices and brightened by preserved lemon and fresh herbs. This Middle Eastern-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs green lentils, freekeh, olive oil 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 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, rinsed green lentils
• 1 cup freekeh
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 small, pulp removed, rind finely chopped preserved lemon
• 6 cups vegetable broth
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 2 diced carrots, sauté for 6-7 minutes until softened and lightly golden.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp ground allspice. Cook for 2 minutes until fragrant.
3. Step 3: Add 1 cup rinsed green lentils and 1 cup freekeh to the pot, stirring to coat with the spices.
4. Step 4: Pour in 6 cups vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils and freekeh are tender and stew thickens.
5. Step 5: Stir in finely chopped rind of 1 small preserved lemon, 2 tsp salt, and 1 tsp black pepper. Cook for an additional 5 minutes to meld flavors.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh mint. Serve warm with crusty bread or flatbread.