Bulgur Lentil Pilaf with Tahini-herb Sauce

Total Time:
1 hr 15 min
20 min
55 min

4 main course, or 6 side dishes

  • Pilaf:
  • 4 cups water
  • 1 cup green lentils, picked over and washed
  • 2 large onions, cut into 1/2-inch dice
  • 1/2 cup extra-virgin olive oil
  • 1 cup medium grind bulgur
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • Topping:
  • 2 cups grape tomatoes, halved
  • 1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix
  • Tahini-herb sauce, recipe follows
  • 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.

  • Yield: about 1 cup

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