Herbed Bulgar-Lentil Pilaf

1. 1

   Place lentils and 2 cups broth in a small saucepan and bring to a boil.

2. 2

   Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes.

3. 3

   Drain any remaining liquid.

4. 4

   While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil.

5. 5

   Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes.

6. 6

   Remove from heat and fluff with a fork.

7. 7

   Add the bulgur to the lentils.

8. 8

   Heat 2 teaspoons of the oil in a skillet over medium heat.

9. 9

   Add onions and cook, stirring, until tender, about 5 minutes.

10. 10

    Add peppers and cook until peppers are tender, another 5 minutes.

11. 11

    Add the onion mixture to bulgur-lentil mixture.

12. 12

    Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

* Per serving · 4 servings · Values may vary.

No additional tips available.