Crispy Tempeh Mujadara with Tahini-Lemon Drizzle

Ingredients

• 100 g tempeh, cut into ½-inch thick slices
• 1/2 cup brown lentils, dried
• 1/4 cup bulgur wheat, uncooked
• 1 medium yellow onion, thinly sliced
• 1 3/4 cups vegetable broth, unsalted
• 2 tbsp tahini, raw or roasted
• 1 1/2 tbsp lemon juice, fresh squeezed
• 1 whole garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 1/2 tbsp olive oil, divided
• to taste pinch sea salt
• to taste pinch black pepper
• 1 tbsp fresh parsley, chopped, for garnish
• 2 tbsp pomegranate arils, optional garnish

Instructions

1. 1

   Rinse lentils and add to a pot with 1 1/4 cups vegetable broth. Bring to boil, then reduce heat and simmer for 15 minutes.

2. 2

   Add bulgur wheat to the lentils and continue simmering for 8-10 minutes until both lentils and bulgur are tender. Add remaining 1/2 cup broth if needed. Drain excess liquid if any remains.