Ingredients
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
Directions
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:
1/2 cup flat-leaf parsley
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1 garlic clove, smashed
1 teaspoon kosher salt
Freshly ground black pepper
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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By tandjmarinaro_1...
Green Valley, AZ
on May 16, 2012
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Loved this recipe, it makes a ton of food. I added sliced mushrooms after 10 minutes of browning the onions, then a cup of chopped broccoli and 1 clove of chopped garlic after turning of the heat. Mixed fresh mint and parsley to the Tahini sauce.
Yummy, my husband didn't want to quit eating this one. Served with a green salad with evoo and white wine dressing.
By danettebg@gmail.com
on January 17, 2012
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Really yummy. I served with fresh pita, feta, calamata olives, and hummus for dinner which was a hit with my husband.
By tiffanyluann_72...
Seattle, WA
on March 25, 2008
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This is a great meal. The proportion of the ingredients in the sauce is a bit off, but this is easily fixed. I suggest that you add the lemon juice a little at a time, until it tastes just right. (I also add more garlic, which I roast a bit first.
The only big problem with this recipe is that my local grocery store didn't have tahini or bulgur. I had to try a couple different stores, but the unique flavor of the tahini and texture of the bulgur made it worth the effort.
Read all 9 reviews