Herbed Bulgur-Lentil Pilaf
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Green Lentils1 cup
Bulgur4 cups
Chicken Broth (low-sodium)1 tbsp
Olive Oil1 small
Red Onion (finely diced 1 cup)1 tsp
Pepper2 tbsps
Basil Leaves (chopped fresh)2 tbsps
Chives (chopped fresh)1 tsp
Lemon Zest1 tbsp
Lemon Juice1 tsp
SaltDirections:
1
Place lentils and 2 cups broth in a small saucepan and bring to a boil
2
Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes
3
Drain any remaining liquid
4
While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil
5
Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes
6
Remove from heat and fluff with a fork
7
Add the bulgur to the lentils
8
Heat 2 teaspoons of the oil in a skillet over medium heat
9
Add onions and cook, stirring, until tender, about 5 minutes
10
Add peppers and cook until peppers are tender, another 5 minutes
11
Add the onion mixture to bulgur-lentil mixture
12
Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate