Bulgur and Lentil Pilaf (Mercimekli Bulgur)

Ingredients

• 3/4 cup brown lentils, rinsed
• 4 cups water
• 1 cup coarse bulgur
• 3 tablespoons olive oil
• 2 yellow onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Combine the rinsed lentils and water in a 6-quart saucepan. Bring to a boil over high heat, then reduce heat and simmer, uncovered, until the lentils are just tender but still hold their shape.

   20:00 · Simmer lentils
2. 2

   While the lentils cook, heat the olive oil in a 9-inch skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden brown and caramelized.

   20:00 · Caramelize onions
3. 3

   Scoop out about 1/3 cup of the caramelized onions and set aside separately for garnish.

4. 4

   Add the butter, tomato paste, cumin, and Aleppo pepper to the skillet with the remaining onions. Stir and cook for 1 to 2 minutes until the tomato paste darkens slightly and becomes fragrant.

   1:00 · Cook tomato paste
5. 5

   Once the lentils are tender, do not drain; stir the onion-tomato mixture into the lentils and their cooking liquid.

6. 6

   Stir in the bulgur, salt, and black pepper. If the liquid does not cover the bulgur by about 1/2 inch, add a splash more water.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer until the bulgur has absorbed the liquid and is tender.

   15:00 · Simmer pilaf
8. 8

   Remove from heat and let the covered pot rest for 10 minutes to allow the bulgur to finish steaming.

9. 9

   Fluff the pilaf gently with a fork. Transfer to a serving dish and top with the reserved caramelized onions and chopped parsley before serving.