Shannon Alexandra Sweeney

 

Adapted from Wild Greens and Sardines

Ingredients:

2 medium onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup green lentils
1 cup whole freekeh (or wheat berries, spelt berries, etc.)
1/4 heaping teaspoon cinnamon
1/4 heaping teaspoon allspice
2 cups vegetable stock or water

3/4 cup sorrel, chifonade
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
Yogurt sauce (recipe below)
toasted pistachios, chopped for garnish (or hazelnuts, almonds, cashews)
sea salt and freshly ground black pepper

1 bunch of asparagus cooked and cut in half (blanched, sautéed, or roasted)

Optional: pomegranate seeds, lemon zest, or preserved lemon zest

Yogurt sauce

1/2 cup yogurt
1 small garlic clove, crushed to a paste
Squeeze of fresh lemon juice
sea salt and freshly ground black pepper

Instructions:

Mix the yogurt, garlic, and lemon.  Season with salt and pepper.

Heat a large skillet over medium-high heat.  Add the oil and butter.  When the butter melts, add the onions. Season with salt and pepper.  Saute the onions until golden brown, about 20 minutes. Set aside.

Cook lentils and freekeh together in the slow cooker.

Cook the green lentils.  Rinse the lentils.  Place in a pot and cover with salted water.  Bring to a boil, reduce to a simmer.  Continue to cook until the lentils are tender, but not mushy (the lentils should have a bit of a bite), about 20 minutes.  Drain and add the lentils to the bowl with the onions.

Cook the freekeh.  Place the stock (or water), freekeh, cinammon, and allspice in a pot, and bring to a boil. Reduce to a simmer and continue cooking until the freekeh is tender, about 30 minutes (cracked freekeh will take less time).  Drain any excess liquid and add the freekeh to the bowl with the lentils and onions.

When cool, add the sorrel and fresh herbs. Mix to combine.  Top with the yogurt sauce.  Sprinkle with toasted nuts (pomegranate seeds, lemon zest, or finely chopped preserved lemon if using).