Bulghur Lentil Pilaf with Tahini-Herb Sauce

This was a recipe I actually got from the Food Network Kitchen.  I was quite impressed with the results.  The moderately mild flavors of the lentils and bulghur pair perfectly with the creamy, herbiness of the tahini sauce.  The pilaf requires a few steps and a handful of ingredients, but it’s really rather easy to make and is worth your time.

Bulghur Lentil Pilaf with Tahini-Herb Sauce

Pilaf
-4 cups water
-1 cup lentils
-2 large onions, diced
-1/2 cup extra virgin olive oil  (I reduced this to about 3 Tbsp.)
-1 cup bulghur, medium grind
-1 1/2 tsp. kosher salt
-Freshly ground black pepper

Topping
-2 cups grape tomatoes, halved  (I felt that one cup sufficed)
-1/3 cup chopped flat-leaf parsley, mint, or dill, or combo.

Tahini-Herb Sauce
-1/2 cup flat-leaf parsley
-1/3 cup freshly squeezed lemon juice
-1/4 cup water
-1/4 cup tahini
-2 tsp. honey
-1 garlic clove, smashed
-1 tsp. kosher salt
-Freshly ground black pepper

For the pilaf:  In a medium saucepan, bring the water and lentils to a boil.  Adjust heat to a simmer, cover, and cook for 15 minutes.  Meanwhile, fry the onions in olive oil over medium heat until well browned, about 12 minutes.  (If onions begin to stick, add a few Tbsp. of water).  Season with salt and pepper, to taste.  To the pan with the lentils, add the onions, bulghur, and 1 1/2 tsp. salt.  Bring to a full simmer, cover, and cook 5 minutes.  Remove from heat and let stand for an additional 15 minutes.

While the mixture is standing, make the tahini-herb sauce by pureeing all ingredients in a blender of food processor.  (I found that a  food processor worked best).

Transfer pilaf to a serving dish and top with tomatoes and herbs.  Serve with drizzled tahini-herb sauce over top.

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14 Comments

  • Reply
    Simply Life
    February 23, 2010 at 8:17 am

    oh that sounds great!

  • Reply
    Tracey @ I'm Not Superhuman
    February 23, 2010 at 9:26 am

    This sounds awesome. I love that you reduce the olive oil from 1/2 cup to 3 Tbsp. Sometimes recipes that aren’t made specifically to be healthy use fats in excess when you can easily cut down.

  • Reply
    Can You Stay for Dinner
    February 23, 2010 at 10:06 am

    This looks like a fantastic recipe! I was just looking around for a recipe that included tahini! Thanks!!

  • Reply
    marla {Family Fresh Cooking}
    February 23, 2010 at 12:07 pm

    I love what you have done here….complex carbs, protein, healthy fats. Awesome combos!! The tahini herb sauce is the perfect topper!

  • Reply
    Melinda
    February 23, 2010 at 1:02 pm

    That certainly sounds delish. Thanks for the recipe.

  • Reply
    Mari
    February 23, 2010 at 3:27 pm

    That sounds good but where is picture of the end result lol

  • Reply
    tasteofbeirut
    February 23, 2010 at 9:26 pm

    This is a nice take on a Lebanese traditional mujaddara. I am glad you liked it!

  • Reply
    The Candid RD
    February 23, 2010 at 9:45 pm

    Mmm, great recipe. Do you know I have never made a Food Network recipe? Unless you count Alton Brown’s cookbook (which actually you should..). But I have never used abything other than Alton’s recipes. It’s crazy because I watch the Food Network all the time!

    I just read your comment on my blog. I am a sugar addict too, which is why I do better when I don’t eat a lot. I’m just like my mom, when I start eating it I really can’t stop. I don’t feel deprived because I still allow myself the dark chocolate and Ic/frozen yogurt, but not until late at night. Why? Because I have more control when I know I am going to bed soon. I don’t like sleeping on a full stomach, so that prevents me from eating too much! I sort of trick myself 😉

  • Reply
    whydeprive
    February 24, 2010 at 1:11 pm

    This recipe sounds so good. Especially that sauce!

  • Reply
    Bulghur Lentil Pilaf with Tahini-Herb Sauce « Food-Fitness-FreshAir
    February 24, 2010 at 8:10 pm

    […] from: Bulghur Lentil Pilaf with Tahini-Herb Sauce « Food-Fitness-FreshAir Categories: Food and Drink Tags: bring-out, creamy, dont-get, food-network, moderately-mild, […]

  • Reply
    Bekah
    February 28, 2010 at 9:38 am

    Agh this recipe looks so good! I love lentils and I LOVE tahini. Tahini may be my favorite spreadable butter.. I don’t know.. its a toughie. 🙂

  • Reply
    Laura L.Ac
    March 11, 2010 at 11:12 pm

    Cool picture. And love your whole-wheat kick. I’m on one myself!

  • Reply
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