Lentil & Bulgur Pilaf

posted in: Recipes, Salads & Side Dishes | 0

Fiber & Protein Rich Pilaf 

  • 1 c. Brown Lentils
  • 3 c. Water
  • 2 T. Olive Oil
  • 2 T. Butter
  • 1 Onion, diced
  • 1 ½ c. Bulgur
  • 1 tsp. Salt
  • 1 Bullion Cube (chicken or beef)
  • Hot Water (approx. 2 cups)

 

  1. Boil Lentils in 3 c. Water until they begin to soften.
  2. In a separate pot, sauté Onions in melted Butter and Oil.
  3. Add Bulgur & Salt to the Onions. Cook 2 minutes.
  4. Without draining the Lentils, add them and their water to the Bulgur pot.
  5. Add the Bullion Cube and enough Hot Water to cover the Bulgur/Lentils almost a half inch. (Approximately 2 cups.)
  6. Cover and cook until completely soft, about 20 minutes. Stir occasionally.
  7. Lay a paper towel between the top of the pot and the lid. Let rest 10 minutes, then serve.

This simple side dish is a great compliment to just about any meal and can take the place of traditional Rice Pilaf. However, it’s especially good alongside Tavuk Sote (Chicken Sauté) or Etli Kuru Fasulye (Meat & Beans).

This is how the grains of Bulgur look when dry, before cooking

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