Bulgur-Lentil Pilaf

I have been experimenting with various whole grains, including bulger. This was actually very yummy! It helps that I love lentils. This recipe can easily be adapted to whatever you like or have on hand. Serve it as a side dish or a meal.

Bulgur-Lentil Pilaf
Adapted from So Easy by Ellie Krieger

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
Olive oil
1 small red onion or scallions, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
½ - 1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Variation: You can also make this with ¼ cup sliced almonds instead of the yellow pepper and with parsley and basil instead of mint and cilantro.

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in herbs, almonds (if using), lemon juice, salt and pepper and toss to incorporate.

4 servings