Red Lentil and Bulgur Mash

1 quart no-salt-added vegetable broth

2/3 cup dried red lentils

2/3 cup regular bulgur, preferably whole-grain golden bulgur (do not use quick-cooking)

¼ cup pre-chopped frozen/defrosted onion (see note)

1 teaspoon dried dill

½ teaspoon dried thyme

½ teaspoon kosher salt, or more as needed

½ teaspoon freshly ground black pepper

2 tablespoons tomato paste

1 tablespoon unsalted butter, at room temperature

Combine the broth, lentils and bulgur in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Cover, reduce the heat to low and cook for 15 minutes, stirring often. All the liquid will not be absorbed at this point.

Stir in the onion, drill, thyme, ½ teaspoon of salt and the pepper. Increase the heat to medium; cook, uncovered, stirring often, for 15 minutes.

Stir in the tomato paste and butter. Cook, stirring constantly, until thick and rich, about 10 minutes. Taste and add a pinch of salt, as needed. Serve warm.

Note: Frozen, pre-chopped onion tends to dissolve better in this preparation, but you can use fresh, pre-chopped onions if you'd like.

Serves 6 (makes a generous 4½ cups)

Nutrition | Per serving: 160 calories, 8 g protein, 29 g carbohydrates, 3 g fat, 2 g saturated fat, 5 mg cholesterol, 125 mg sodium, 6 g dietary fiber, 4 g sugar

From cookbook authors Mark Scarbrough and Bruce Weinstein