Easy bulgur and lentil pilaf

    40 min

    This is great hot or cold. I often make it as a side for dinner and keep some for lunch the next day.


    Ayrshire, Scotland, UK
    4 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 1 large onion, minced
    • 2 garlic cloves, crushed
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground allspice
    • 175g bulgur wheat, rinsed and drained
    • 750ml vegetable stock
    • 4 mushrooms, sliced
    • 120g green lentils, rinsed and drained
    • salt and black pepper to taste
    • cayenne pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a non-stick saucepan and fry the onion, garlic and spices for 1 min whilst stirring.
    2. Stir in the bulgur and cook until lightly browned, stirring for about 2 minutes. Add the stock, mushrooms and lentils.
    3. Simmer over a very low heat until the bulgur lentils are tender and all the liquid is absorbed, 25 to 30 minutes. Add more stock or water if necessary
    4. Season well with salt, pepper and cayenne and serve.

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