Author Notes
Tonight was my first night cooking in my small kitchen in NYC. I only moved in two days ago so I wanted to make something simple but wholesome. I served it (ha! does it count as serving if it is just for oneself?) over mixed greens. It is a balanced vegetarian meal with whole grains, protein, and colorful vegetables. I only added a pinch of the spices and let the carrots speak for themselves. —Rachel Zarrow
Ingredients
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1/2 cup
freekeh (pearled barley, farro, or wheatberries would probably work too)
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1/2 cup
lentils
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2
cloves garlic, minced
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2
carrots, peeled and sliced
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2-3
large leaves curly kale, chopped
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1 tablespoon
extra virgin olive oil
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1/4 teaspoon
cinnamon
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1/8 teaspoon
cumin
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Pinch
red pepper flakes
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salt and pepper, to taste
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Splash
fresh lemon juice
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2 tablespoons
roasted salted cashews, chopped
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1 tablespoon
dreid cherries, chopped in half
Directions
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Cook the freekah and lentils, in 2 separate pots, according to package. lentils should take about half the time of the freekah.
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In the meantime, mince garlic and slice carrots and kale, leaving the veggies separate because they are to be added at different times.
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Heat olive oil on medium high and then add garlic. stir and lower the heat before it browns.
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Add carrot slices to softened garlic, followed by cinnamon, cumin, salt, pepper, and red pepper flakes to taste. sautee on medium until carrots start to get dark around edges. Spritz with lemon juice and remove from heat.
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Add kale and stir the veggies, off of the heat.
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If the lentils are done (aprox. 25 minutes), drain them and add to veggies. Add chopped dried fruits and nuts.
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Drain the freekah when it is done and add to the pan with everything.
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