Lentil & Bulgur Pilaf

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