Bulgur lentil pilaf with tahini-herb sauce Recipe | Food Network UK
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Skillet
- Serving platter
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 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
- 20g flat-leaf parsley
- 80ml freshly squeezed lemon juice
- 60ml water
- 60ml tahini
- 2 tsp honey
- 1 garlic clove, smashed
- 1 tsp salt
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