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

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.

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.

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.

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

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