Bulgur lentil pilaf with tahini-herb sauce Recipe | Food Network UK

Ingredients

• For the pilaf
• 1L water
• 180g green lentils, picked over and washed
• 2 large onions, cut into 1-cm dice
• 120ml extra-virgin olive oil
• 180g medium grind bulgur
• 1 1/2 tsps salt
• Freshly ground black pepper
• 300g grape tomatoes, halved
• 15g chopped fresh flat-leaf parsley, mint, or dill, or a mix
• Tahini-herb sauce, recipe follows
• For the tahini-herb sauce
• 20g flat-leaf parsley
• 80ml freshly squeezed lemon juice
• 60ml water
• 60ml tahini
• 2 tsp honey
• 1 garlic clove, smashed
• 1 tsp salt