Lentil Pilaf

Recently I've been exploring lentil recipes and unique ways to incorporate this versatile legume into my diet.  Lentils are inexpensive and high in protein, making them an ideal meal or accompaniment to other dishes.

Below, I'll show you an easy-to-prepare recipe for lentil pilaf that has been served in the Middle East for millenia.  The recipe is from Rawia Bashara, and is delicious when served with a fried egg or as a wrap with hummus.

1 1/2 cups lentils
1/2 cup extra virgin olive oil
2 medium onions
1/2 Tbs. ground allspice
1/8 Tbs. black pepper
2 1/4 tsp. ground cumin
1/8 tsp. ground cinnamon (add more to taste if you like)
1/8 tsp. ground nutmeg (add more to taste if you like)
1 medium fennel bulb
1 cup bulgar
3 cups boiling water
1/2 Tbs. sea salt (this may be omitted or you may use less if you'd like less salt in the dish)
2 Tbs. canola oil

The above recipe is adapted from Bashara's book:
Bishara, Rawia.  Olives, Lemons and Za'Atar: The Best Middle
          Eastern Home Cooking.  2014, Kyle Books.

Start by boiling lentils 

Bring 4 cups of water to a rolling boil, and then add the lentils.  Reduce the heat to a low simmer and cook for 6-9 minutes until just barely cooked.

Cut onions into thin slices and cook in 3 Tbs canola oil.  Use a relatively high heat so the onions cook down and brown nicely but avoid burning.

Thinly slice one fennel bulb
and add to the pot.  Brown the
fennel along with the onion. 

Add bulgar, lentils that have been pre-boiled, and spices to the pot.

Add water and cover.  Cook on low heat for approximately 20-30 minutes.

The finished product is amazing.  Uncover and enjoy hot or cold.  This dish reheats well and may even be fried from cold (much like fried rice) and enjoyed.  Several serving suggestions include:

Wrap with hummus and lentil pilaf, or pilaf with a fried egg and sour cream.