This recipe has a Middle Eastern flair and is great as a vegetarian main course or a side dish for a larger meal. The lentils provide all the protein needed for a complete meal. Bulgur is a form of wheat (the wheat berries are steamed, dried, and ground) often used when making veggie burgers or tabbouleh. You can easily prepare this meal without the bulgur; just be sure to omit the water as well.

　　

Ingredients

serves 2

　　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

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter the onion in the pot.

　　

Step 4

In a medium bowl, combine the bulgur and 1/2 cup water and pour into the pot in an even layer. Spoon the lentils on top of the bulgur.

　　

Step 5

Arrange half the eggplant in a layer.

　　

Step 6

In a small bowl, mix the garlic, cumin, turmeric, salt, paprika, and cayenne. Sprinkle about half of the spice mixture over the eggplant. Add the rest of the eggplant.

　　

Step 7

Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture. Top with as much spinach as you can fit in and still retain a tight seal when you close the lid.

　　

Step 8

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 9

Calories: 402

　　

Step 10

Protein: 20g

　　

Step 11

Carbohydrates: 82g

　　

Step 12

Fat: 2g

　　

Step 13

Cholesterol: 0

　　

Step 14

Sodium: 114mg

　　

Step 15

Fiber: 21g

　　Glorious One-Pot Meals