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Bulgur Lentil Pilaf with Eggplant
45m$11.67

Bulgur Lentil Pilaf with Eggplant

A hearty vegan Mediterranean bulgur pilaf with lentils, eggplant, red bell pepper, fresh mint, and walnuts. It makes a satisfying family dinner with whole grains, legumes, vegetables, herbs, and nuts.

  • family dinner
  • legumes
  • Mediterranean
  • Mediterranean diet
  • plant-based
  • Vegan
  • whole-grain pilaf
Bundle it with similar meals
15 min prep30 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

eggplant, diced · 1 Count

Eggplant

100%

In recipe$1.79
To buy$1.79
Details
1 each$1.79 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

red bell pepper, diced · 1 Count

Fresh Red Hothouse Bell Pepper

100%

In recipe$1.67
To buy$1.67
Details
1 ct$1.67 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned lentils, drained and rinsed · 1 Can

Simple Truth Organic® Low Sodium Lentils

100%

In recipe$1.25
To buy$1.25
Details
Simple Truth Organic · 15 oz$1.25 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

fresh lemon juice · 2 Tablespoon

Fresh Large Lemon - Each

67%

In recipe$0.57
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

fresh mint, chopped · 0.5 Cup

Mint

50%

In recipe$1.10
To buy$2.19
Details
1 ct$2.19 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

coarse bulgur · 1.5 Cup

Bob's Red Mill Whole Grain Red Bulgur

31%

In recipe$1.65
To buy$5.29
Details
Bob's Red Mill · 24 oz$5.29 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

garlic, minced · 3 Count

Garlic

Sale

30%

In recipe$0.15
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

yellow onion, diced · 1 Count

Kroger® Yellow Onion 3 lb Bag

17%

In recipe$0.57
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

tomato paste · 2 Tablespoon

Kroger® Tomato Paste

17%

In recipe$0.17
To buy$0.99
Details
Kroger · 6 oz$0.99 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

walnuts, chopped · 0.5 Cup

Fisher California Grown Unsalted Chopped Walnuts

Sale

14%

In recipe$1.71
To buy$11.99
Details
Fisher · 16 oz / 3.5 cups$14.29
Sale
$11.99 per packageBuy 1Package use: 14%Product matchEstimated at KROGER

extra-virgin olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

smoked paprika · 1 Teaspoon

McCormick Smoked Paprika

5%

In recipe$0.24
To buy$4.99
Details
McCormick · 1.75 oz$4.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.18
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

water · 2.5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$11.67

· only what you use

$2.92

per serving · 4 servings

You pay at checkout$45.88
25% used in this recipe$34.21 unused

All ingredients selected

Checkout$52.06
Recipe portion$11.75

3 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-2 1/2 cups
  • canned lentils-1 can
  • eggplant-1 medium
  • red bell pepper-1 large
  • yellow onion-1 medium
  • garlic-3 cloves
  • coarse bulgur-1 1/2 cups
  • fresh mint-1/2 cup
  • walnuts-1/2 cup
  • extra-virgin olive oil-3 tablespoons
  • tomato paste-2 tablespoons
  • fresh lemon juice-2 tablespoons
  • ground cumin-1 teaspoon
  • smoked paprika-1 teaspoon
  • kosher salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Prepare vegetables, herbs, nuts, and lentils
Cutting Board
Colander
Chef’s knife

Dice the eggplant, red bell pepper, and onion, mince the garlic, chop the mint and walnuts, and drain and rinse the lentils.

Use a stable cutting board and keep fingers tucked while chopping vegetables and walnuts.

1 Count eggplant
1 Count red bell pepper
1 Count yellow onion
3 Count garlic
1/2 cup mint
1/2 cup walnuts
1 can lentils
2
Toast the walnuts
Large skillet with lid
Wooden spoon

Heat the large skillet over medium heat. Toast the walnuts for 2 to 3 minutes, stirring often, until fragrant and lightly browned; transfer to a plate.

1/2 cup walnuts
3
Sauté the vegetables
Large skillet with lid
Wooden spoon

Add olive oil to the skillet. Cook the onion, eggplant, bell pepper, and 1/2 teaspoon salt for 8 to 10 minutes, stirring often, until the eggplant is softened and lightly browned.

Keep the skillet handle turned inward while cooking.

3 tablespoons olive oil
1 Count yellow onion
1 Count eggplant
1 Count red bell pepper
1/2 teaspoon Kosher Salt
4
Bloom the aromatics and spices
Large skillet with lid
Wooden spoon

Stir in garlic, tomato paste, cumin, and smoked paprika. Cook for 1 minute until the tomato paste darkens slightly and the spices are fragrant.

3 Count garlic
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
5
Simmer the bulgur
Measuring Cups
Measuring Spoons
Large skillet with lid
Wooden spoon

Add coarse bulgur, water, remaining 1/2 teaspoon salt, and black pepper. Bring to a boil, then cover and reduce heat to low; simmer for 12 minutes.

Open the lid away from your face to avoid hot steam burns.

1 1/2 cups bulgur
2 1/2 cups Water
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
6
Add lentils and finish cooking
Large skillet with lid
Wooden spoon

Stir in the lentils. Cover again and cook 5 to 7 minutes more, until the bulgur is tender and the water is absorbed.

Open the lid away from your face to avoid hot steam burns.

1 can lentils
7
Rest, finish, and serve
Fork
Large skillet with lid

Turn off the heat and let the pilaf rest covered for 5 minutes. Add lemon juice, mint, and toasted walnuts, then fluff gently with a fork before serving.

2 tablespoons lemon juice
1/2 cup mint
8

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