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Bulgur Pilaf with Green Lentils

Bulgur Pilaf with Lentils is a side dish that goes perfectly with meat dishes or salads.

October 8, 2022
vegan food iconvegetarian food icon
Difficulty Medium
Servings 6-8 people
Preparation 10 mins
Cooking 20 mins
Total 30 mins



  1. First, finely chop the red onion.
  2. Then, cook the chopped red onions in olive oil.
  3. When the roasted onions change color, add the capia pepper to mix.
  4. Then put the bulgur and green lentil in the pot, add half a glass of hot water and boil.
  5. You can enjoy your meal by sprinkling fresh parsley leaves.
Nutrition Facts
Serving Size 1 Lentil Bulgur Pilaf
Serves 6-8
Amount Per Serving
% Daily Value*
Sodium 15 mg0.7%
Potassium 825 mg17.6%
Protein 21.9 g43.8%
Total Fat 5.4 g6.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Precook the green lentils. Green lentils take longer to cook than bulgur.
  • Do not cook bulgur over high heat. Otherwise, the bottom of the bulgur may burn.
  • Use medium or coarse bulgur. Do not use fine bulgur.
  • Instead of bulgur, you can use quinoa or buckwheat.
  • Let the bulgur rest before serving. Cover the rice with a kitchen cloth and let the rice rest for 10 minutes. In this way, bulgur continues to cook without losing its moisture.
  • You can add ingredients such as green beans, eggplant, zucchini, or peas.
  • You can use a leftover bulgur pilaf if you have it from the day before.
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Rice dishes are among the most indispensable flavors of the unique Turkish cuisine. This magnificent flavor, which varies according to the region as it has many varieties, has managed to become the ultimate side dish on the dinner tables. So much so that it took its place on the table of the sultans since the 15th century. In this recipe, we will present an easy-to-prepare and delicious rice variety: Lentil Bulgur Pilaf. Try this vegan pilaf recipe. Bon Appetit.

Do You Know These About Pilaf?

Did you know that pilaf was one of the first dishes in history? As a result of scientific studies, it is estimated that rice farming and hence pilaf dates back to 7000 BC. In Turkish culture, pilaf is reflected for the first time in the 15th century. In these records, it is understood from the records that the tables of Fatih Sultan Mehmet, besides plain rice, include vegetables, meat and chicken. Since rice was a rare food at that time, it can only be seen on luxury tables. In the feasts, the richness of the treats has been measured by the abundance of rice as well as meat. In the 17th century, Evliya Çelebi writes that the feast of Bitlis Bey had 13 kinds of rice pilaf in the city square.

How To Make Bulgur Pilaf with Green Lentils?

When cooking this delicious lentil bulgur pilaf, pre-cook the lentils. Cook the lentils in a saucepan of cold water over medium heat for 20 minutes. Strain it and set aside.

Heat the olive oil and butter in a medium saucepan. Saute the onions until soft and caramelized. Then add the bulgur. Fry the bulgur for a few minutes. Add the green lentils you cooked before. Season with salt and pepper to taste. Turn down the heat. Close the lid of the pot and cook the rice on low heat for 20 minutes. Then cover the rice with a kitchen cloth and let the rice rest for 10 minutes.

What To Serve with Lentil Bulgur Pilaf?

You can serve this lentil bulgur pilaf with tzatziki or strained yogurt. You can also prepare it for a perfect dinner with soups, meat dishes, and salads.

Here are our delicious recipes that you can serve with Bulgur Pilaf with Lentils:

How To Store Bulgur Pilaf with Lentils?

After cooking the lentil bulgur pilaf, let it cool completely. Then place in an airtight container and refrigerate for up to 3 days.

Can Bulgur Pilaf Be Frozen? Yes. Bring the lentil bulgur pilaf to room temperature before freezing. Place in an airtight container and freeze for up to 1 month. Thaw in the refrigerator the night before and warm on the stove before serving.

How To Reheat Bulgur Pilaf? Put the pilaf in the pot and add some water. Heat on the stove over low heat.

Recipe byPetite Gourmets

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