This lentil and bulgur pilaf is a flavorful, comforting meal that combines hearty bulgur and vermicelli, aromatic za’atar, and fresh vegetables like yellow beans and zucchini. This is a one-pot meal, ready in 30 minutes.
What is bulgur?
Bulgur is a nutritious whole grain with roots in Middle Eastern and Mediterranean cuisines and is made from cracked wheat kernels that have been parboiled, dried, and ground into various sizes. It’s known for its nutty flavor and chewy texture.
Bulgur is commonly used in dishes such as tabbouleh, a fresh salad made with tomatoes, parsley, and lemon, and kibbeh, a savory meat dish.
Why you’ll love this recipe
This recipe is a favorite for me based on its balance of flavors and its ability to be both hearty and wholesome. The combination of bulgur and lentils provides a substantial base that is high in protein and fiber, making it a filling meal option, great for any day of the week.
The use of za’atar, a Middle Eastern spice blend, adds an aromatic and earthy note that elevates the overall flavor profile. The lemon juice brings a bright acidity that cuts through the richness of the butter, creating a well-rounded dish.
Pilaf is a one-pot meal with super easy prep and doesn’t require a whole lot of effort or prep. Simply chop your favorite veg or use already prepped vegetables and start cooking!
This recipe is versatile enough to be served as a main course or as a side dish, making it a great addition to any meal plan.
I like to serve this with a generous drizzle of tahini, fresh oregano, and pickled red onions. This herby tahini sauce would be good also.
Ingredients
See the recipe card for exact amounts.
- Medium bulgur: Provides a nutty flavor and a chewy texture, and is the foundation of the dish. I use this bulgur with vermicelli in it. If you use coarse bulgur you’ll have to add more cooking time. Bulgur comes in numbered sizes, I use #2 (medium) for this recipe.
- Stock: I use mushroom stock to add depth and richness to the bulgur. You can use vegetable or chicken stock or simply water.
- White onion: Offers a mild, sweet flavor.
- Garlic: Adds a savory, aromatic depth to the dish.
- Lentils: Give a hearty texture and are a great source of protein and fiber.
- Lemon Juice: Adds a refreshing acidity that balances the richness of the dish.
- Za’atar: A spice blend that brings an earthy, aromatic flavor.
- Olive oil: Used for sautéing, adding richness and depth. I use a Greek olive oil.
- Butter: Adds a creamy richness to the dish and is used for browning the bulgur.
- Vegetables: I use yellow beans and zucchini.
For serving, optionally, you can garnish with a drizzle of tahini or tahini sauce, fresh herbs like oregano, parsley or cilantro, and pickled red onions.
Substitutions
- Vegetables: Sub in your favorite veg like carrot or celery – though they need to cook longer to soften.
Make this recipe vegan by using a vegan butter product!
Instructions
Prep Tips
A pilaf starts by sauteing and the dish is finished by boiling and steaming.
- Sauté the onions until browning (3-4 minutes)
- Add the zucchini and beans and cook (2 minutes).
- Let the butter melt.
- Add the bulgur and toast, stirring often (2-3 minutes).
- Add the lentils, garlic, and za’atar. Cook, stirring (1 minute).
- Add the stock or water and a lid and turn the heat down to medium-low. Cook for 10 minutes. Turn the heat off and let sit covered for 10 minutes.
- Remove the lid and add the lemon juice.
- Stir and serve.
Tips for making bulgur pilaf
- Let the dish sit for 10 minutes after it cooks so that it can finish steaming. Any liquid that remained after the cooking time should be incorporated fully after it sits.
- Toast the bulgur in butter to bring out it’s nutty flavor.
What to serve with lentil bulgur pilaf
This dish is filling on it’s own, but if you want to serve it as a side try pairing it with a protein, roasted broccoli and carrots or a simple tomato and cucumber salad.
If you’re looking for to add more protein, try air fryer cumin chicken or air fryer coconut chicken.
For something with more middle-eastern vibes add flatbread and hummus on the side.
More One-Pot Recipes
Storage
Store leftover pilaf in an airtight container in the fridge for 3-4 days. Reheat by microwaving.
FAQs
I use #2 (medium) bulgur for this recipe. #3 would also work.
Bulgur Pilaf
Ingredients
- 1 ½ cups medium bulgur with vermicelli
- 3 cups stock
- ½ large white onion
- 2 cloves garlic
- 19 oz lentils
- 2 tablespoons lemon juice
- 2 teaspoon Za’atar seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ cup chopped yellow beans
- ½ cup chopped zucchini
- ½ teaspoon kosher salt
- ground black pepper
To serve
- tahini optional
- oregano leaves optional
- pickled red onion optional
Instructions
- Heat a large pot over medium-high heat.
- Add the oil, onion, and a sprinkle of kosher salt. Sauté for 3-4 minutes or until browned.
- Add the zucchini and beans, and a sprinkle of kosher salt, and cook for 2-3 minutes, until softening. Push the vegetables to the outside of the pot.
- Add the butter and let it melt. Add the bulgur to the butter and cook for 2-3 minutes, lightly toasting, stirring often.
- Add garlic and za’atar. Stir and cook for 1 minute or until fragrant.
- Add the lentils, stock, and half a teaspoon of kosher salt. Stir.
- Bring to a boil. Add a lid, turn the heat down to medium-low, and cook for 10 minutes.
- Turn the heat off and let the pot sit covered for another 10 minutes.
- Remove the lid, stir the pilaf, and add the lemon juice, mixing in. Taste and season with salt and pepper as needed.
- Plate and serve.
- Garnish with a drizzle of tahini, pickled red onions, and fresh oregano leaves if using.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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