Yemenite Lentils

• 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

olive oil spray, onion, bulgur, lentils, eggplant, garlic, ground cumin, ground turmeric, salt, paprika, cayenne, tomatoes, fresh spinach

Taken from www.epicurious.com/recipes/food/views/yemenite-lentils-378867 (may not work)