Mujaddara with Caramelized Scallions and Toasted Sesame

Bring a medium pot of salted water to a boil. Add the freekeh and simmer for 15-20 minutes until tender but with a slight chew; drain well.

Simultaneously, cook the red lentil pasta in boiling water according to package instructions (usually 6-8 minutes). Drain and set aside.

In a wide skillet, heat a small amount of water or vegetable broth. Add the chopped scallion whites and sauté over medium-high heat until deeply caramelized and fragrant, about 5-7 minutes.

Fold the cooked freekeh and lentil pasta into the skillet with the scallions. Toss to combine, seasoning generously with cracked black pepper.

Deglaze the pan with apple cider vinegar, scraping up any browned bits from the bottom of the skillet.

Plating: Pile the mixture into a shallow bowl. Garnish with the fresh scallion greens and a generous dusting of toasted sesame seeds for crunch.