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.