Lentil & Bulgur Pilaf with Yogurt & Fried Onions – Lentils.org

Lentil & Bulgur Pilaf with Yogurt & Fried Onions

  By CIA  , ,     

April 5, 2017

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to cross utilize a large batch of cooked lentils in various menu applications, from yogurt toppings, lentil burgers, lentil hummus, and lentil brownies. Any leftovers? Make this Lentil and Bulgur Pilaf with Yogurt, Carrots, Parsley and Fried Onions.

  • Yields: 8


  1. Heat half the oil in a 9- or 10-inch skillet. Add the sliced onions to the skillet and cook over medium heat, stirring often until golden, about 10 minutes. Remove onions with a slotted spoon and set aside to cool.
  2. Add the minced onions to the oil remaining in the skillet and cook, stirring, over medium-low heat until golden.
  3. Add the tomato pulp and cook, stirring, until thick and lightly caramelized, about 10 minutes.
  4. Add the bulgur and lentils to the skillet and continue stirring.
  5. Add the heated stock, salt, pepper, bay leaf, and thyme. Mix well and bring to a boil.
  6. Cover and cook at a simmer over low heat until all the liquid has been absorbed, about 20 minutes.
  7. Remove the skillet from the heat, stir in the remaining oil, lemon zest, and juice.
  8. Serve warm with a dollop of yogurt and garnish with chili pepper, reserved onion strings, and parsley.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

Recipe & Photo Copyright: Culinary Institute of America.


1/2 cup (125 mL) canola oil

1 quart onions, peeled, thinly sliced

1 cup (250 mL) onions, finely minced

4 tomatoes, large, seeded

1 cup (250 mL) bulgur wheat, coarse

1 cup (250 mL) dry whole green lentils, rinsed

4 cups (1 L) vegetable stock or water

2 tsp (10 mL) salt

1/2 tsp (2 mL) ground black pepper

1 bay leaf

1 thyme sprig

1 lemon, zest and juice

2 cups (500 mL) Greek yogurt, plain, stirred smooth

1/2 tsp (2 mL) Chili Urfa or Aleppo, ground

as needed, parsley, chopped