Freekeh with Lentils and Cauliflower

Ingredients:

2/3 cup freekeh
olive oil
1 onion
1/2 cup vegetable stock
1 small cauliflower, cut into small pieces
1/4 cup flour
1 teaspoon cumin
1 teaspoon coriander
salt, to taste
1 cup brown lentils, soaked
1 small pomegranate, seeded
1/2 cup walnuts
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 tablespoons pomegranate molasses

Soak freekeh for 5 minutes. Meanwhile, toast walnuts and roughly chop.

Toss cauliflower with flour, cumin, coriander, and salt. Fry the cauliflower until golden. Set aside.

Cook onion in the oil and add lentils and stock. Cook for 10 minutes and add freekeh. Cover and cook until freekeh is tender. Stir in cauliflower. Remove from heat. Stir in herbs and walnuts.

Garnish with pomegranate arils, pomegranate molasses, and olive oil.