Bulgar and Lentil Pilaf with Caramelized Onion


  • 1 can brown lentils
  • Five medium onions, peeled, halved, and diced.
  • Olive oil
  • 2 cups coarse-grain bulgur
  • salt to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  1. Pulverize capsicum of your choice in a food processor to make red pepper paste.
  2. Place bulgar, tomato paste, pepper paste, and 2 cups of stock into the rice cooker and press the cook lever.
  3. Drain and wash the lentils.
  4. Mix the bulgar and lentils in a large bowl or cook pot.
  5. Heat the oil in a large skillet and cook the onions until they turn golden brown, about 30 minutes.
  6. When the onions are nearly done, add the red and black pepper to the pan and sizzle.
  7. Pour onions over the bulgar/lentil mix and gently stir.

Adapted from The Cooking of the Eastern Mediterranean by Paula Wolfert.

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