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Dinner recipe · from the recipe book

Lentil Bulgur Bowls with Parsley-Mint Sauce

Nutty bulgur and tender brown lentils topped with sheet-pan roasted eggplant, crisp cucumber and feta, all brightened by a zesty parsley-mint herb sauce.

Lentil Bulgur Bowls with Parsley-Mint Sauce

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 1¼ cups160 gBulgur, dry
  • 4½ cups1,050 gWater
  • 1 medium500 gEggplantcut into 1-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • ¼ cup50 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ⅔ cup chopped40 gFresh parsleyleaves and tender stems
  • 2½ tbsp chopped15 gFresh mintleaves
  • 2 cloves6 gGarlicpeeled
  • 1 lemon, juiced50 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the eggplant and red onion with half of the olive oil, the cumin, the paprika, half of the salt and the black pepper. Spread in one layer and roast 25 to 30 minutes, stirring once, until browned and soft.
  3. Meanwhile, put the lentils in a pot with 800 g of the water, bring to a boil, then simmer uncovered 20 to 25 minutes until tender. Drain.
  4. While the lentils cook, bring the remaining 250 g of water to a boil in a small pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes. Fluff with a fork.
  5. Make the herb sauce: blend or finely chop the parsley, mint and garlic, then stir in the lemon juice, the remaining half of the olive oil and the remaining half of the salt.
  6. Toss the drained lentils with a third of the herb sauce.
  7. Divide the bulgur among four bowls and top with the lentils, roasted eggplant and onion, cucumber and cherry tomatoes.
  8. Sprinkle with the feta and spoon the remaining herb sauce over each bowl.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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