Bulgur lentil pilaf with tahini-herb sauce

  • Preparation Time20 mins
  • Cooking Time55 mins
  • Serves4
  • DifficultyEasy

For the pilaf

1L water
180g green lentils, picked over and washed
2 large onions, cut into 1-cm dice
120ml extra-virgin olive oil
180g medium grind bulgur
1 1/2 tsps salt
Freshly ground black pepper
300g grape tomatoes, halved
15g chopped fresh flat-leaf parsley, mint, or dill, or a mix
Tahini-herb sauce, recipe follows

For the tahini-herb sauce

20g flat-leaf parsley
80ml freshly squeezed lemon juice
60ml water
60ml tahini
2 tsp honey
1 garlic clove, smashed
1 tsp salt
Freshly ground black pepper
For the pilaf:

1) Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes.

2) Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste.

3) Add the onions, bulgur, and 1 1/2 teaspoons of salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes.

4) Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.

For the tahini-herb sauce:

Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.)

Note: This sauce is also great used as a dip, spread, or salad dressing.

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