Bulgur Lentil Pilaf with Tahini-herb Sauce

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 4 main course, or 6 side dishes
Save Recipe

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

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

Directions

  1. 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. 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. 
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Lentils and Leeks

Harira: Moroccan Chickpea Stew with Chicken and Lentils