Baby Red Lentil and Freekeh Tabbouleh

Baby Red Lentil and Freekeh Tabbouleh


  • ½ cup (100 g) dirt(y) baby red lentils
  • 1 bay leaf
  • 1 sprig thyme
  • ½ cup (90 g) cracked freekeh, rinsed
  • 4 spring onions, finely sliced
  • 4 tomatoes, diced
  • 2 Lebanese cucumbers, halved lengthways and chopped
  • Handful of mint leaves, torn
  • Handful of flat leaf parsley, sliced
  • Handful of coriander, sliced
  • 60 ml lemon juice
  • ⅓ cup (80 ml) extra virgin olive oil
  • Salt flakes and cracked black pepper


Step 1

Place the lentils into a saucepan and cover with 2 cups of cold water, add the bay leaf and thyme. Bring to a gentle simmer and cook for approx. 30 mins or until the lentils are al dente. Drain and set aside to cool.

Step 2

Place the freekeh with 1 cup of water in a saucepan over medium heat and bring to the boil. Reduce to low, cover and simmer for 10 – 15 mins until freekeh is al dente and the water absorbed. Set aside to cool.

Step 3

Combine the lentils and freekeh before serving onto plates. Top with spring onion, tomatoes, cucumber, mint, parsley, coriander, lemon juice and olive oil.

Step 4

Season with salt and pepper and serve immediately.

Did you know?

Dirt(y) Baby Red Lentils are grown on Yorke Peninsula, South Australia.