Lentil & Bulgur Pilaf with Yogurt & Fried Onions
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...
Keywords
- main dish
- side dish
- middle eastern & indian
- boiling
- whole green
- vegetarian
- foodservice
- english
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Microplane
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Stove
- Serving bowl
Ingredients
- 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
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