Lentil and Bulgur Pilaf

Ingredients list for Lentil and Bulgur Pilaf

• 1/2 cup Split red lentils (masoor dal) soaked and drained
• 1 1/2 cups Bulgur wheat soaked and drained
• 1 tablespoon Extra virgin olive oil
• 1 medium Onion finely chopped
• 1 Bay leaf
• 3 1/2 cups Vegetable stock
• to taste Salt
• 1 teaspoon Crushed black peppercorns
• 1/2 teaspoon All spice powder
• 1/2 Lemon

Method

1. Heat extra virgin olive oil in a non-stick pan, add onion and bay leaf and sauté till translucent.
2. Add red lentils and 1 cup vegetable stock and mix well. Cook till lentils are half done.
3. Add bulgur wheat and mix well. Add the remaining vegetable stock, salt, crushed peppercorns and all spice powder and mix well. Cover and cook for 5-7 minutes.
4. Grate rind of ½ lemon.
5. Add lemon rind and lemon juice to the pilaf and mix well. Cover and cook on low heat till the pilaf is done.
6. Transfer the pilaf onto a serving plate and serve hot.

Nutrition Info