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lentils water salt bulgur olive oil onion eggplant tomato paste Tabasco sauce scallions parsley cucumber tomato
Viewed: 57 - Published at: 5 years agoIngredients
- 1 cup lentils
- 5 cups water
- 2 teaspoons salt
- 1 cup bulgur
- 5 tablespoons olive oil
- 1 onion, chopped
- 1 eggplant, peeled, quartered, and sliced thin
- 3 tablespoons tomato paste
- 1/2 teaspoon Tabasco sauce
- 4 scallions, white bulbs only, sliced
- 1 cup chopped fresh parsley
- 1 cucumber, peeled, halved lengthwise, seeded, and diced
- 1 tomato, diced
Method
- In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt.
- Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
- Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes.
- Remove from the heat and let sit, partially covered, for 5 minutes.
- Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
- Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt.
- Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.
- Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
- In a small bowl, combine the remaining parsley with the cucumber and tomato.
- Serve the lentils over the cucumber salad.
