Bulgur Lentil Pilaf with Eggplant

Ingredients

• 1.5 Cup coarse bulgur - 1 1/2 (cups)
• 1 Can canned lentils, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 1 Count eggplant, diced - 1 (medium), diced
• 1 Count red bell pepper, diced - 1 (large), diced
• 1 Count yellow onion, diced - 1 (medium), diced
• 3 Count garlic, minced - 3 (cloves), minced
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
• 2 Tablespoon tomato paste - 2 (tablespoons)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 1 Teaspoon smoked paprika - 1 (teaspoon)
• 2 Tablespoon fresh lemon juice - 2 (tablespoons)
• 0.5 Cup fresh mint, chopped - 1/2 (cup), chopped
• 0.5 Cup walnuts, chopped - 1/2 (cup), chopped
• 2.5 Cup water - 2 1/2 (cups)
• 1 Teaspoon kosher salt - 1 (teaspoon), Divided: 1/2 teaspoon used with vegetables and 1/2 teaspoon added with bulgur.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prepare vegetables, herbs, nuts, and lentils

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

2. Toast the walnuts

   2. 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.

3. Sauté the vegetables

   3. 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*.

4. Bloom the aromatics and spices

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

5. Simmer the bulgur

   5. 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.

6. Add lentils and finish cooking

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

7. Rest, finish, and serve

   7. 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.