Freekeh-Lentil Salad with Artichokes and Preserved Lemon


Freekeh (pronounced free-kuh) is the name for green wheat grains that have been roasted to give them a chewy texture and rich, nutty flavor when cooked. 

  • 6Servings



1 Toast freekeh in medium saucepan over medium heat 2 minutes, or until dry. Stir in 2 cups boiling water. Cover, and simmer 20 minutes, or until tender. Drain, and cool. 2 Meanwhile, bring lentils and 4 cups water to a boil in saucepan over medium heat. Simmer 20 minutes, or until tender. Drain and cool. 3 Cook fresh artichokes in large saucepan of boiling, salted water 15 minutes, or until tender. (If using frozen artichokes, cook according to package directions.) Drain, and cool. 4 Rehydrate sun-dried tomatoes in boiling water in bowl 10 minutes. Drain, and chop. 5 Whisk together preserved lemon, oil, vinegar, and garlic in large bowl, and season with salt and pepper, if desired. Add freekeh, lentils, artichokes, sun-dried tomatoes, and parsley; toss to coat.

Nutrition Information

  • Calories: 272
  • Carbohydrate Content: 33 g
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 162 mg
  • Sugar Content: 2 g