- 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
- 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.
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