Freekeh Salad with Apricots and Lentils


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]We’re still a couple weeks away from the official start of summer. But friends, it’s summer. I mean, it’s JUNE. And summer means all the lovely stone fruit! I find any and every excuse to add stone fruit to whatever I’m making (watch out pizza). Including this freekeh salad which is kind of like a pilaf but I serve it cold so let’s call it a salad instead. Phew. That was a mouthful. How about this recipe for freekeh salad with apricots and lentils? It’s delightful.

You know what I like the best about this freekeh salad? The lentils and the freekeh cook at the same time. For about the same amount of time. Pretty cool right? You may have some slight variations based on the coil size or heat output of your stovetop. But don’t fret, it’s so close, that it’s still a neat trick. That, my friends, could be reason alone to make this freekeh salad.

But, if you’re not convinced, let me tell you about how much I love the warm cinnamon and coriander flavors with stone fruit. This freekeh salad pictured was made with apricots. They were soft and ripe and smelled OH SO GOOD that I almost ate them all by themselves. However, I exercised great will power and transferred them into the bowl of lentils and freekeh. The juice creates a natural dressing in the freekeh salad which just made me do a little happy dance inside (and out…let’s be real).

Don’t have apricots? Nectarines, peaches, and plums of any variety are good substitutes. In fact, the plums add a unique flavor if they’re the kind that are a little tart! (Like the plums that were used to brew Batch #4 from Belching Beaver. If you’re into sour beers, check that out. While you’re at it, Batch #2 used apricots for their sour beer. That was a good one too! Both are equally good with this freekeh salad too. But I digress.)

So yes, this freekeh salad is a little sweet from the stone fruit, a little savory from the grains and the lentils, and a whole lot of delicious.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!


Freekeh Salad with Apricots and Lentils

This 8 ingredient vegan freekeh salad is tossed with apricots and protein rich lentils. Ready in 40 minutes, it's the perfect lunch or side.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 cup puy lentils (see note)
  • 1 bay leaf
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 4 cups low sodium vegetable broth, divided
  • 1 cup freekeh
  • 4 apricots
  • 1/4 cup chopped parsley, for topping


  1. In a small saucepan, add lentils, bay leaf, coriander, cinnamon, and 2 cups vegetable broth. 

  2. Bring to a simmer of medium high heat. Reduce to simmer and let cook uncovered for 20 to 30 minutes, until water is absorbed and lentils are tender but not mushy. If you need, add a bit of broth a few tablespoons at a time to make sure lentils are just barely covered. Remove from heat when cooked and let sit to cool, undisturbed.

  3. As lentils are cooking, warm a second saucepan over medium heat. Add in freekeh, and let toast 2 minutes shaking or stirring constantly. Add 1 3/4 cup vegetable broth or salted water.

  4. Bring to a boil, then cover and simmer over low heat for 20 minutes until all the liquid has been absorbed and freekeh is tender but slightly chewy. Remove from heat and let freekeh cool undisturbed about 10 minutes.

  5. While lentils and freekeh are cooling, remove pits from apricots and dice.

  6. Mix freekeh, lentils, and apricots in a large bowl. Top with chopped parsley.


Recipe Notes


I used puy lentils (also called French lentils) because they keep their shape well when cooked. Black or green lentils are good options too. Stay away from red lentils for this recipe. The key to cooking the lentils and the freekeh is to cook them with the seasonings! I do this regularly with my legumes and my grains.


Swap the freekeh for quinoa or another gluten free grain of your choice!


Mediterranean inspired kebabs would be delicious with this freekeh salad. Grilled chicken or lamb would complement the flavors of the freekeh salad too!


Did you make this blueberry kamut salad? If you have any mint yogurt dressing left over, it would be great to use this freekeh salad. A couple ounces of crumbled feta would also be delicious with this salad if you’re not keeping it vegan. Any stone fruit like nectarines and peaches would be a good substitute for the apricots if you wish.


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