Bulgur and Lentil Pilaf

🛒 Ingredients

• Green or Brown Lentils (dry) 45 g · 158 kcal
• Medium Bulgur (dry) 40 g · 140 kcal
• Onion, chopped 40 g · 16 kcal
• Olive Oil 10 g · 88 kcal
• Water 155 g · 0 kcal

👨‍🍳 Instructions

1. Rinse lentils thoroughly and place them in a pot with fresh water; bring to a boil, then reduce heat and simmer for about 15-20 minutes until partially tender but still firm. Drain the lentils and set aside.
2. In a large saucepan or pot, heat the olive oil over medium heat, then add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the rinsed bulgur to the pan with the onions and stir for 1-2 minutes to lightly toast it.
4. Stir in the partially cooked lentils, then pour in the hot water (or broth) and season with salt and pepper.
5. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for 15-20 minutes, or until the bulgur and lentils are tender and most of the liquid has been absorbed.
6. Remove the pot from the heat and let it stand, covered, for another 5-10 minutes to allow the pilaf to steam and fluff. Fluff with a fork before serving.