Yemenite Lentils Recipe

Name: Yemenite Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/4 medium onion, sliced; 1 cup bulgur; One 15-ounce can lentils, drained and rinsed; 1/2 medium eggplant, cut into 1-inch cubes (about 2 cups); 4 to 6 garlic cloves, chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon sea salt; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; 4 to 6 tomatoes, cut into wedges; 2 cups chopped fresh spinach

Servings: persons

Olive oil spray
1/4 medium onion, sliced
1 cup bulgur
One 15-ounce can lentils, drained and rinsed
1/2 medium eggplant, cut into 1-inch cubes (about 2 cups)
4 to 6 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
4 to 6 tomatoes, cut into wedges
2 cups chopped fresh spinach

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Scatter the onion in the pot.
4
In a medium bowl, combine the bulgur and 1/2 cup water and pour into the pot in an even layer.
5
Spoon the lentils on top of the bulgur.
6
Arrange half the eggplant in a layer.
7
In a small bowl, mix the garlic, cumin, turmeric, salt, paprika, and cayenne.
8
Sprinkle about half of the spice mixture over the eggplant.
9
Add the rest of the eggplant.
10
Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture.
11
Top with as much spinach as you can fit in and still retain a tight seal when you close the lid.
12
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13
Serve immediately.
14
Calories: 402
15
Protein: 20g
16
Carbohydrates: 82g
17
Fat: 2g
18
Cholesterol: 0
19
Sodium: 114mg
20
Fiber: 21g

183

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Olive oil spray, 1/4 medium onion, sliced, 1 cup bulgur, One 15-ounce can lentils, drained and rinsed, and more.

Yes, Yemenite Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yemenite Lentils

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