Red lentil and bulgur pilaf

Red lentil and bulgur pilaf

I feel very fortunate to be able to escape from the hustle-bustle and super charged atmosphere of Beirut into the mountains every weekend; there, only 35 minutes away at 3000 feet altitude, lies a peaceful town surrounded by nature. After spending some time with a seasoned farmer who offered to show me where to find ( and forage) wild zaatar, I got home and realized that there was no food in the house save for some red lentils and a bit of  bulgur. Thankfuly the onions were right there in the garden and I snatched a few. This dish is the result.

INGREDIENTS:

  • 3 green onions, chopped including green tops (or 1 large onion)
  • 1/4 cup olive oil (3 tbsp)
  • 1 cup red lentils
  • 1/2 cup coarse bulgur (#3 or 4)
  • Spices: Salt, dash of black pepper, 1 tsp cumin
  • 1 tbsp pomegranate molasses
  • 1 tbsp red pepper paste or tomato paste
  • 1 cup of chopped fresh herbs ( I used dill and zaatar and parsley)

Salah picking zaatar

Salah is picking zaatar from a field nearby.

1. Heat the oil in a soup pot; drop the chopped scallions and fry for 2 minutes; add the bulgur and stir to coat with oil; add the red lentils, the spices (less the salt) and the red pepper paste and pomegranate molasses and 3 cups of water with the bouillon cube; cover and bring to a simmer. Simmer for 30 minutes or until the bulgur and lentils are done. Uncover, add the salt to taste  and the fresh chopped herbs and serve.

NOTE: This dish tastes even better after a day or two.

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Red lentil and bulgur pilaf

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8 Comments

  1. Posted April 30, 2013 at 5:02 am | Permalink

    This pilaf is totally my kind of meal…fresh healthy flavors!

  2. Posted April 30, 2013 at 5:06 am | Permalink

    A delicious combination! This is a dish for me.

    Cheers,

    Rosa

  3. Posted April 30, 2013 at 2:49 pm | Permalink

    I bet this delicious dish tastes even better out of that rustic bowl….so beautiful.

  4. Posted May 1, 2013 at 8:49 am | Permalink

    One of my favourites! It’s amazing how little ingredients can have such a flavour hit. Frugal living at its best.

  5. Posted May 1, 2013 at 10:21 am | Permalink

    Delicious flavors and great combination – look forward to adding the pomegranate molasses into the rice, that’s a new one for me – thanks for that ; )

  6. Posted May 1, 2013 at 6:10 pm | Permalink

    Lucky indeed! How great to be able to get away and to have someone in the know to guide you!

  7. Posted May 3, 2013 at 3:46 pm | Permalink

    With freshly picked herbs from the mountains it must taste wonderful! I love that serving bowl.

  8. Posted May 9, 2013 at 10:47 am | Permalink

    J n’ai d’yeux que pour ces ” lentilles “….

2 Trackbacks

  1. [...] cup of cooked bulgur contains six grams of protein and eight grams of fiber, so give it a go in a red lentil pilaf, a bulgur vegetable chili or a kale [...]

  2. […] Taste of Beirut – Red Lentil and Bulgur Pilaf […]

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