Ingredients

• 1 cup freekeh
• 6 cup chicken broth
• 1 piece onion
• 2 piece carrot
• 2 piece celery stalks
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 3 clove garlic cloves
• 2 piece bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup fresh parsley

Instructions

1. Rinse the freekeh

   Rinse 1 cup freekeh under cold running water in a fine mesh strainer for 2-3 minutes, rubbing the grains gently with your hands. Continue rinsing until the water runs clear and no debris remains. Do not skip this step as it removes dust and bitter residues.

2. Prepare the vegetables

   Dice the onion into 1cm pieces, cut carrots into 5mm rounds, and slice celery into thin pieces. Mince 3 garlic cloves finely. Keep vegetables separate as they cook at different rates. Do not cut vegetables too large or they will take too long to cook.

3. Sauté the aromatics

   Heat 3 tbsp olive oil in a large pot over medium heat for 1 minute. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Do not let garlic burn or it will taste bitter.

4. Add tomato paste

   Stir in 2 tbsp tomato paste and cook over medium heat for 2-3 minutes, stirring constantly. The paste should deepen in color and smell rich and concentrated. Do not let it stick to the bottom or it will burn and create a bitter taste.

5. Add vegetables and freekeh

   Add carrots, celery, and rinsed freekeh to the pot. Stir over medium heat for 2-3 minutes until vegetables are coated with the tomato mixture and freekeh is lightly toasted. Do not cook too long or vegetables will become mushy.

6. Simmer the soup

   Pour in 6 cups chicken broth and add bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce to low heat and simmer covered for 25-30 minutes until freekeh is tender but still has bite. Do not overcook or freekeh will become mushy.

7. Finish and serve

   Remove bay leaves and stir in lemon juice and chopped parsley. Taste and adjust salt and pepper over low heat for 1 minute. The soup should be aromatic and well-balanced. Do not add lemon too early or it will become bitter during cooking.

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