Wednesday, September 5, 2012

Turkish Red Lentil & Vegetable Stew

I found this recipe in a magazine and was intrigued not only because of its simplicity, but the fact that the recipe has endeavored to make the lentils a complete protein source by combining them with a grain - bulgur!  I happened to have all the ingredients on hand and I was so happy that I took the time to create this meal because it was delicious!!

Half of a large eggplant, cut into 1" cubes
1/2 tsp salt
2 tbsp EVOO (extra virgin olive oil)
I large onion, roughly chopped
2 carrots, cut into 1" chunks
1 zucchini, cut into 1" chunks
1 each sweet red and yellow pepper, cut into 1" chunks
1 tbsp sweet paprika
1/4 tsp cayenne
1 cup red lentils
1/2 cup bulgur
4 cups low sodium beef or vegetable broth
2 tbsp tomato paste
Juice of 1 lemon
1 tbsp dried mint, crumbled
  • Sprinkle eggplant all over with the salt and let stand until beads of moisture appear (approximately 1/2 hr).  Blot dry with a towel.
  • In a Dutch oven or large saucepan, heat EVOO over medium-high heat.  Fry onions until lightly golden (approx 4 mins).  Add eggplant, carrots, zucchini, peppers, paprika and cayenne.  Saute until eggplant is almost tender (approx. 10 mins)
  • Add lentils and bulgur and cook, stirring for 2 minutes.  Add broth, 3 cups water and the tomato paste.  Bring to a boil.  Reduce heat; simmer, covered until lentils are almost dissolved (approx. 1 hr).  Make sure you stir periodically otherwise the lentils tend to stick to the bottom of the pot!
  • Stir lemon juice and dried mint into the stew.  Ladle into bowls and ENJOY!

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