Warm Lentil and Freekeh Salad with Sumac Dressing

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A hearty salad combining nutty freekeh and lentils tossed with a tangy sumac and lemon dressing, garnished with fresh herbs and toasted almonds. This Middle Eastern recipe, ready in about 55 minutes, pairs green lentils, freekeh, water 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 green lentils
• 1 cup freekeh
• 4 cups water
• 2 tbsp sumac
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 minced garlic cloves
• 1/4 cup chopped toasted almonds
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup green lentils under cold water. In a medium saucepan, combine lentils with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and set aside.
2. Step 2: Rinse 1 cup freekeh under cold water. In a separate pot, bring 2 cups water to a boil, add freekeh and 1/2 tsp salt, reduce heat to low, cover and simmer for 20 minutes until freekeh is tender and water is absorbed. Fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp sumac, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine cooked lentils, cooked freekeh, 1/4 cup chopped toasted almonds, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh parsley.
5. Step 5: Pour the sumac dressing over the lentil and freekeh mixture and toss gently to combine while warm. Serve immediately or at room temperature.