Lebanese Mujadara with Crispy Tempeh & Tahini Drizzle

Ingredients

• 2-3 oz tempeh, cut into thin rectangles
• 1/3 cup brown lentils, dry, rinsed
• 1/4 cup bulgur wheat, dry
• 2 cups vegetable broth, unsalted
• 1/2 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon cumin seeds, toasted
• 1/4 teaspoon coriander powder
• 2 tablespoons tahini, unsweetened
• 1 1/2 tablespoons lemon juice, fresh
• 2 tablespoons olive oil, divided
• 2 tablespoons water, for tahini sauce
• 1/2 teaspoon sea salt, divided
• 1/8 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. 1

   Rinse lentils and combine with 1 1/2 cups vegetable broth in a medium pot. Bring to boil, then reduce heat and simmer 20 minutes.

2. 2

   While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onion and cook 8-10 minutes, stirring occasionally, until deeply caramelized and golden brown. Transfer to a plate.