Ever find yourself craving a cozy, nourishing dish that feels like a warm hug in a bowl? Let me whisk you away to flavor town with this hearty bulgur and lentil pilaf—a delightful medley of nutty grains, tender lentils, and aromatic spices that will have you wondering why you don’t make this every week!
I love creating meals that are both nutritious and flavorful, like my Bulgur Pilaf with Green Lentils. With hearty bulgur wheat and protein-rich green lentils, this dish is both delicious and satisfying.
The combination of cumin, paprika, and finely chopped onion creates a delightful aroma, while a squeeze of lemon brightens every bite.
Bulgur Pilaf With Green Lentil Recipe Ingredients
- Bulgur Wheat: Rich in fiber and carbohydrates, it provides lasting energy and aids digestion.
- Green Lentils: Packed with plant-based protein and fiber, they promote satiety and heart health.
- Olive Oil: Contains healthy monounsaturated fats, supporting heart health and adding a rich flavor.
- Onion: Adds depth and sweetness, loaded with antioxidants and benefits for immune health.
- Tomato Paste: Enhances umami, rich in antioxidants like lycopene, beneficial for heart health.
Bulgur Pilaf With Green Lentil Recipe Ingredient Quantities
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- 1 cup bulgur wheat
- 1/2 cup green lentils
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 2 cups vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 cup chopped fresh parsley (optional for garnish)
- 1 lemon, sliced into wedges (for serving)
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How to Make this Bulgur Pilaf With Green Lentil Recipe
1. Rinse the green lentils under cold water and place them in a pot with 1 cup of water. Bring to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes, or until the lentils are just tender. Drain and set aside.
2. In a large saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
3. Add the minced garlic to the onions and sauté for another 1-2 minutes until fragrant.
4. Stir in the tomato paste, cumin, paprika, salt, and black pepper, and cook for an additional 1-2 minutes, allowing the tomato paste to cook through and the spices to release their flavors.
5. Add the rinsed bulgur wheat to the pan and stir to coat with the onion and spice mixture.
6. Pour in the vegetable broth or water and add the bay leaf. Increase the heat and bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes, or until the bulgur is cooked and the liquid is absorbed.
8. Gently fold the cooked green lentils into the bulgur pilaf, mixing well to combine.
9. Remove the bay leaf, cover the pan again, and let the pilaf rest off the heat for 5 minutes to allow the flavors to meld.
10. Fluff the pilaf with a fork, garnish with chopped fresh parsley if using, and serve warm with lemon wedges on the side for squeezing over the top.
Bulgur Pilaf With Green Lentil Recipe Equipment Needed
1. Pot
2. Large saucepan or skillet
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Colander or sieve
9. Fork
FAQ
- Can I use another type of lentil instead of green lentils? Yes, you can use brown lentils, but red lentils will cook faster and may become too soft.
- Is it possible to make this dish gluten-free? Substitute quinoa or rice for the bulgur to make it gluten-free.
- Can I add more vegetables to the pilaf? Absolutely, diced carrots or bell peppers make excellent additions.
- What if I don’t have tomato paste? You can use a small amount of tomato sauce or crushed tomatoes as a substitute.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
- Is it necessary to soak the green lentils? Soaking is not necessary, but it can reduce cooking time slightly.
- Can I make this dish in advance? Yes, it’s a great make-ahead dish and flavors often improve after a day.
Bulgur Pilaf With Green Lentil Recipe Substitutions and Variations
- You can substitute bulgur wheat with quinoa for a gluten-free option.
- Use brown lentils or red lentils as an alternative to green lentils.
- Replace olive oil with vegetable oil or coconut oil.
- Chicken broth can be used instead of vegetable broth for a non-vegetarian version.
- If you don’t have fresh parsley, you can use cilantro or basil as a garnish.
Pro Tips
1. Toast the Bulgur: Before adding the bulgur wheat to the pan, toast it lightly in a dry skillet for 2-3 minutes until it becomes aromatic. This enhances its nutty flavor and adds depth to the dish.
2. Infuse the Oil: Add a pinch of cumin and paprika to the olive oil and heat slightly before adding the onions. This step allows the spices to infuse the oil, creating a more aromatic base for your pilaf.
3. Deglaze with Lemon Juice: After sautéing the tomato paste and spices, deglaze the pan with a small splash of lemon juice to lift any flavorful bits stuck to the bottom. This adds brightness and complexity to the dish.
4. Layer Flavors with Herbs: Incorporate a small bundle of thyme or a sprig of rosemary while simmering the bulgur for an earthy undertone. Remove the herbs before serving to leave behind a subtle herbal note.
5. Use Complementary Garnishes: In addition to parsley, consider garnishing with chopped mint or dill for a refreshing twist. Both herbs pair well with the dish and can elevate its flavor profile.
Bulgur Pilaf With Green Lentil Recipe
My favorite Bulgur Pilaf With Green Lentil Recipe
Equipment Needed:
1. Pot
2. Large saucepan or skillet
3. Cutting board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Colander or sieve
9. Fork
Ingredients:
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- 1 cup bulgur wheat
- 1/2 cup green lentils
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 2 cups vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 cup chopped fresh parsley (optional for garnish)
- 1 lemon, sliced into wedges (for serving)
“`
Instructions:
1. Rinse the green lentils under cold water and place them in a pot with 1 cup of water. Bring to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes, or until the lentils are just tender. Drain and set aside.
2. In a large saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
3. Add the minced garlic to the onions and sauté for another 1-2 minutes until fragrant.
4. Stir in the tomato paste, cumin, paprika, salt, and black pepper, and cook for an additional 1-2 minutes, allowing the tomato paste to cook through and the spices to release their flavors.
5. Add the rinsed bulgur wheat to the pan and stir to coat with the onion and spice mixture.
6. Pour in the vegetable broth or water and add the bay leaf. Increase the heat and bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes, or until the bulgur is cooked and the liquid is absorbed.
8. Gently fold the cooked green lentils into the bulgur pilaf, mixing well to combine.
9. Remove the bay leaf, cover the pan again, and let the pilaf rest off the heat for 5 minutes to allow the flavors to meld.
10. Fluff the pilaf with a fork, garnish with chopped fresh parsley if using, and serve warm with lemon wedges on the side for squeezing over the top.
