Lentil, Bulgar & Aubergine Pilaf
Recipe type: Mains
Cuisine: Levantine
Prep time: 
Cook time: 
Total time: 
Serves: 8 portions
True flavours of the Middle-East perfect warming spices for the autumnal season. I've tweaked a few ingredients, to make the recipe a little healthier but I promise it tastes just as good.
  • 3 tbs coconut oil
  • 2 large aubergines, strips peeled off lengthways so they're striped like zebras, then cut into 2cm dice
  • 2 large onions, peeled and cut into 2cm dice
  • Maldon sea salt and black pepper
  • 200g green or brown lentils
  • 1 bay leaf
  • 2 tsp cumin seeds
  • ¾ tsp ground turmeric
  • 1½ tsp ground allspice
  • 4 small cinnamon sticks
  • 160g medium or coarse bulgur
  • ½ tsp xylitol/stevia
  • 1 tbsp coconut oil
  • 40g organic butter, melted
  • 4 tbs chopped parsley
  • 300g Greek yoghurt
  1. Heat the coconut oil in a very large ovenproof sauté pan for which you have a lid.
  2. Fry the aubergines on high heat for seven minutes, stirring regularly, then add the onion and cook for eight to 10 minutes, until golden and soft.
  3. Sprinkle with a teaspoon of salt and leave to one side.
  4. Put the lentils and bay in a medium saucepan and cover generously with cold water.
  5. Bring to a boil, lower the heat to a simmer and cook for 12 minutes, until al dente.
  6. Drain, refresh and set aside.
  7. Heat the oven to 160C/320F/gas mark 2½.
  8. Wipe clean the sauté pan, tip in the cumin seeds, place on medium heat and toast for a minute or two, until they release their aroma.
  9. Add the turmeric, allspice, cinnamon, bulgur, sugar, a teaspoon and a half of salt and a generous grind of pepper, then stir in the coconut oil (it will melt quickly) to coat the bulgur.
  10. Add the cooked lentils and 380ml water and stir again.
  11. Bring to a boil, then simmer gently for three minutes. Pour over the melted butter, cover the pan with a tight-fitting lid and bake for 10 minutes.
  12. Remove and fluff up the grains with a fork. Add the aubergine and onion, stir gently
  13. Serve warm with yoghurt on the side.
Recipe by HEALTHY-CHEF at https://healthy-chef.co.uk/lentil-bulgar-aubergine-pilaf/