CentMenu / Dinner · Lunch
Eggplant lentil stew with bulgur
Soft eggplant and lentils make a rich tomato topping for bulgur.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 2 eggplants
- 1.59 lb (720 g) cooked lentils
- 9.88 oz (280 g) bulgur
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 2¼ tbsp (35 ml) olive oil
- 1½ tsp (3 g) ground cumin
- ½ tsp (3 g) salt
Let’s cook
Heat 2¼ tbsp (35 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Dice 2 eggplants; add with 1½ tsp (3 g) ground cumin and cook over medium heat for 8 minutes, stirring.
Drain and rinse 1.59 lb (720 g) cooked lentils; add with 14.11 oz (400 g) canned chopped tomatoes, ½ tsp (3 g) salt and a splash of water, then simmer covered over low heat for 20 minutes, until the eggplant is tender.
Meanwhile, cook 9.88 oz (280 g) bulgur in a pot of boiling water over medium heat for 12 minutes, or as directed on the package; drain.
Serve the lentil ragout over the drained bulgur.