Warm Lentil and Freekeh Salad with Sumac Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty salad combining nutty freekeh and lentils tossed with a tangy sumac and lemon dressing, garnished with fresh herbs and toasted almonds. This lebanese-inspired middle eastern ready in about 55 minutes blends green lentils, freekeh, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 45 min Serves 4 Lebanese cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Warm Lentil and Freekeh Salad with Sumac Dressing take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Warm Lentil and Freekeh Salad with Sumac Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Warm Lentil and Freekeh Salad with Sumac Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Warm Lentil and Freekeh Salad with Sumac Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Warm Lentil and Freekeh Salad with Sumac Dressing?

Lebanese middle eastern like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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