Recipe courtesy of Food Network Kitchen
Total:
1 hr 15 min
Active:
20 min
Yield:
4 main course, or 6 side dishes
Level:
Easy

Ingredients

Pilaf: 
Topping:
Tahini-herb Sauce:

Directions

Topping:

For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.

Tahini-herb Sauce:

Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing. 

IDEAS YOU'LL LOVE

Lentil Soup

Recipe courtesy of Alton Brown

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Warm French Lentils

Recipe courtesy of Ina Garten

Herbed Bulgur-Lentil Pilaf

Recipe courtesy of Ellie Krieger

Green Lentil and Bulgur Salad

Game Hens with Spicy Orange Salsa and Bulgur Pilaf

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Bulgur Gazpacho

Recipe courtesy of Alton Brown

Bulgur Salad

Recipe courtesy of Food Network Kitchen

Mediterranean Bulgur

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking