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

Ingredients

• 1/2 cup red lentils, rinsed
• 1/4 cup bulgur wheat, fine or medium
• 1 1/4 cups vegetable broth, low-sodium
• 3 oz tempeh, crumbled into small pieces
• 1 1/2 tbsp coconut oil, divided for cooking
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground coriander
• 1/4 tsp smoked paprika
• 1 tbsp pomegranate molasses, or pomegranate juice reduced with 1 tsp maple syrup
• 1/4 cup pomegranate seeds, fresh or frozen
• 1/4 cup walnuts, roughly chopped and toasted
• 2 tbsp fresh mint, chopped, for garnish
• pinch sea salt
• pinch black pepper

Instructions

1. 1

   Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.

2. 2

   In the same skillet, heat 3/4 tbsp coconut oil over medium-high heat. Add tempeh crumbles and sauté for 5-6 minutes, stirring occasionally, until golden and crispy. Season lightly with salt and pepper. Transfer to a plate.