Turkish Lentil Bulgur Pilaf

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion
• 1 cup red lentils
• ¾ cup bulgur wheat
• 2.5 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• ¾ tsp salt
• ¼ tsp black pepper
• 1 cup water
• 3 tbsp fresh parsley
• 2 tbsp lemon juice

Instructions

1. 1

   Dice the onion into small, even pieces. Heat 3 tablespoons of olive oil in a large pot or heavy-bottomed skillet over medium heat until shimmering, about 1 minute.

2. 2

   Add the diced onion and cook, stirring occasionally, for 8-10 minutes until deeply golden and caramelized. The onions should be fragrant and turn a rich golden-brown color.

3. 3

   Stir in the tomato paste, cumin, coriander, and paprika, cooking for 1-2 minutes until the spices are fragrant and the paste darkens slightly. This blooming process releases the essential oils.

4. 4

   Add the red lentils and bulgur wheat, stirring constantly for 1-2 minutes to coat them with oil and toast slightly. This step prevents the grains from becoming mushy.

5. 5

   Pour in the vegetable broth and 1 cup of water, then add salt and black pepper. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low.

6. 6

   Cover the pot with a lid and simmer for 18-20 minutes until the liquid is mostly absorbed and the lentils and bulgur are tender but still have texture. Do not stir during cooking; this allows proper steam absorption.

7. 7

   Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and stir in the lemon juice and fresh parsley just before serving.

Tools you’ll need

• Large pot or heavy-bottomed skillet
• Lid
• Wooden spoon or stirring spoon
• Fork
• Measuring cups and spoons

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