Bulgur and Lentil Pilaf Greystone Style

1. 1

   Boil the lentils in 3 cups of chicken broth or water until tender, about 20 minutes.

2. 2

   Reserve any residual cooking liquid.

3. 3

   While the lentils are cooking, heat the butter and olive oil in a medium saute pan over medium heat.

4. 4

   Slowly saute onions until caramelized, over medium-low heat, stirring often.

5. 5

   Reserve in pan.

6. 6

   Bring the remaining 3 1/2 cups chicken stock or water to a boil, adding bulgur, residual cooking liquid, salt, and tomato paste.

7. 7

   Reduce the heat to low and cook, covered, for 20 minutes.

8. 8

   Add the black pepper and red pepper flakes to the caramelized onions.

9. 9

   Pour the mixture over the bulgur and add the lentils, stirring gently.

10. 10

    Season with salt and pepper, as needed.

* Per serving · 4 servings · Values may vary.