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Vegan Bulgur Red Lentil Vegetable Skillet

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This vegan bulgur red lentil vegetable skillet is a wholesome, one-pan meal loaded with plant-based protein, fiber, and colorful veggies. With hearty red lentils, chewy bulgur, and warm Mediterranean spices, it’s filling, flavorful, and ready in under 40 minutes.

Ingredients

  1. 2 tbsp olive oil
  2. 1 yellow onion, chopped
  3. 3 garlic cloves, minced
  4. 1 carrot, diced
  5. 1 red bell pepper, diced
  6. 1 zucchini or small eggplant, diced
  7. 2 tbsp tomato paste
  8. 1 can (14 oz) crushed or diced tomatoes
  9. 1 cup red lentils, rinsed
  10. 1 cup fine or medium bulgur
  11. 3 cups vegetable broth or water
  12. 1 tsp ground cumin
  13. 1 tsp smoked paprika
  14. 1 tsp dried oregano
  15. Salt and black pepper, to taste
  16. Fresh parsley or cilantro, chopped (for garnish)
  17. Lemon wedges, for serving

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until translucent.

  1. Add garlic, carrot, bell pepper, and zucchini. Cook 5–7 minutes, stirring occasionally, until vegetables soften.
  2. Stir in tomato paste, cumin, paprika, oregano, salt, and pepper. Cook 1 minute until fragrant.
  3. Add red lentils, bulgur, and crushed tomatoes. Stir well to combine.
  4. Pour in vegetable broth and bring to a gentle boil.
  5. Reduce heat to low, cover, and simmer 15–20 minutes, or until lentils and bulgur are tender and liquid is absorbed.
  6. Taste and adjust seasoning. Let rest 5 minutes off heat.
  7. Garnish with parsley and serve warm with lemon wedges.

Notes

  • Use fine or medium bulgur for quicker cooking—coarse bulgur requires more time and liquid.
  • Red lentils cook quickly and break down slightly, adding creaminess.
  • Add a splash of water or broth when reheating if the dish thickens too much.

Nutrition

Find it online: https://thefamilycooking.com/vegan-bulgur-red-lentil-vegetable-skillet/