Recipe: Lentils and Freekeh with Greens

A protein-packed powerhouse recipe from Martha Stewart’s Slow Cooker.

Do you love Pho, Hainanese Chicken or Dal Tadka but don’t have the time to invest in making these dishes, and you can only enjoy them when you order out? Well, put down the phone and toss out those take-out menus because America’s domestic goddess, Martha Stewart, and her team of editors at Martha Stewart Living, have come to the rescue with a new cookbook, Martha Stewart’s Slow Cooker. It runs the gamut from favorite family classics (Pot Roast) to international dishes (Seafood Laksa) that can be on the table with just a few minutes of prep. Martha has outdone herself with this gorgeous must-have cookbook, so busy home-cooks rejoice and try this savory recipe for Lentils and Freekeh with Greens.


Serves 8




Freekeh is a wheat berry with origins in the Middle East. The wheat is harvested while the grains are young and green, then fire-roasted. Finally, the husk is rubbed off (farik in Arabic, which gives the grain its name). Here, freekeh pairs with beluga lentils and baby greens for a protein-packed powerhouse.



8 cups vegetable broth, store-bought or homemade

1/4 cup extra-virgin olive oil, plus more for serving

2 large onions, chopped

4 celery stalks, chopped

2 large carrots, chopped

¼ teaspoon red-pepper flakes

1 cup black beluga lentils (6 ounces), picked over and rinsed

1 cup whole freekeh (4 ounces), rinsed

Coarse salt and freshly ground black pepper

10 ounces baby greens, such as kale or spinach

Shaved Parmigiano-Reggiano, for serving



Preheat a 5-to 6-quart slow cooker. Heat broth in a saucepan over medium-low.

Heat oil in a skillet over high. Cook onions, celery, carrots, and red-pepper flakes until softened, about 8 minutes. Transfer to the slow cooker. Add lentils and freekeh. Pour in broth, and season with salt and black pepper.

Cover and cook on high until lentils and freekeh are tender, about 4 hours (or on low for 8 hours).

Stir in greens until wilted. Serve drizzled with oil and topped with shaved cheese.



As the name suggests, black beluga lentils resemble caviar and can be found in supermarkets, specialty markets, or online. French lentils du puy or Spanish pardina lentils, found in most supermarkets, substitute nicely.


Excerpt from Martha Stewart’s Slow Cooker by the Editors of Martha Stewart Living. © 2017 by Editors of Martha Stewart Living. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.



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