Bulgur Lentil Pilaf with Tahini-herb Sauce

1. 1

   For the pilaf: Bring the water and lentils to a boil in a medium saucepan.

2. 2

   Adjust the heat to a simmer, cover and cook for 15 minutes.

3. 3

   Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes.

4. 4

   Season with salt and pepper, to taste.

5. 5

   Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes.

6. 6

   Remove from the heat and let stand for an additional 15 minutes.

7. 7

   Transfer pilaf to a platter and top with the tomato and herbs.

8. 8

   Serve drizzled with the Tahini-herb sauce.

9. 9

   1/2 cup flat-leaf parsley

10. 10

    1/3 cup freshly squeezed lemon juice

11. 11

    1/4 cup water

12. 12

    1/4 cup tahini

13. 13

    2 teaspoons honey

14. 14

    1 garlic clove, smashed

15. 15

    1 teaspoon kosher salt

16. 16

    Freshly ground black pepper

17. 17

    Puree all the ingredients in a blender or a mini food processor to make a pale green sauce.

18. 18

    (This can be made ahead and kept in the refrigerator for up to 4 days.)

19. 19

    Note: This sauce is also great used as a dip, spread, or salad dressing.

* Per serving · 4 servings · Values may vary.