Turkish Spiced Lentil & Bulgur Breakfast Porridge with Crispy Tempeh Crumbles & Pomegranate Drizzle

Ingredients

• 0.5 cup red lentils, rinsed
• 0.25 cup bulgur wheat, fine or medium
• 1.25 cups vegetable broth, low-sodium
• 3 oz tempeh, crumbled into small pieces
• 1.5 tbsp coconut oil, divided for cooking
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 0.25 tsp ground coriander
• 0.25 tsp smoked paprika
• 1 tbsp pomegranate molasses, or pomegranate juice reduced with 1 tsp maple syrup
• 0.25 cup pomegranate seeds, fresh or frozen
• 0.25 cup walnuts, roughly chopped and toasted
• 2 tbsp fresh mint, chopped, for garnish