Turkish Lentil Bulgur Pilaf
A hearty, aromatic pilaf combining red lentils and bulgur wheat with caramelized onions and warm spices. A vegetarian staple from Turkish and Middle Eastern cuisine.
- Total time
- 45 min
- Servings
- 4
- Calories
- 310
- Protein
- 13g
Ingredients
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Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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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