Name: Herbed Bulgur-Lentil Pilaf
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings, 1 serving equals 1 cup pilaf
Ingredients: 1/2 cup green lentils; 1 cup bulgur; 4 cups low-sodium chicken broth; 1 tablespoons plus 2 teaspoons olive oil; 1 small red onion, finely diced (1 cup); 1 yellow pepper, seeded and finely diced; 3 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh chives; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon pepper

Directions

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Herbed Bulgur-Lentil Pilaf

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Fresh, Wholesome Side Dishes

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages