Herbed Bulgur-Lentil Pilaf

  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 servings, 1 serving equals 1 cup pilaf
  • Nutrition Info
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Ingredients

1/2 cup green lentils

1 cup bulgur

4 cups low-sodium chicken broth

1 tablespoons plus 2 teaspoons olive oil

1 small red onion, finely diced (1 cup)

1 yellow pepper, seeded and finely diced

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh chives

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

  1. Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
  2. Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

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