This easy bulgur pilaf with lentils is one of my weeknight lifesavers. It’s ready in about 20 minutes, uses simple pantry staples, and works as a hearty side or a vegetarian main.
Plus, everything comes together in one pot, which means fewer dishes. Always a win on a busy night!
This is a non-Turkish recipe made without tomatoes and is a simple recipe for one-pan bulgur wheat. It can be served as a side dish or as a main dish for vegetarians, as it has lentils.
Ingredients
- Bulgur wheat - I use medium-grain bulgur because it cooks quickly and stays fluffy. Fine bulgur will cook even faster, but avoid coarse bulgur unless you want a chewier texture.
- Lentils – Brown or green lentils both work great here. I like to soak them overnight. This really cuts down the cooking time. If you skip the soak, no worries, just rinse and drain them well, and plan to cook the dish a bit longer (about twice as long).
- Za’atar seasoning – This adds that herby, tangy punch. If you don’t have za’atar, a mix of oregano, thyme, and a pinch of sumac is a decent stand-in.
- Lemon juice – Don’t skip this! It brightens everything up at the end. If you’re out, a splash of apple cider vinegar works too.
- Butter or ghee – For that rich, nutty flavor. You can swap for more olive oil to keep it vegan.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Easy Bulgar Pilaf
- Cook the base: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until soft and translucent.
- Add the aromatics: Add the garlic and cook for about 30 seconds until fragrant.
- Season: Sprinkle in a pinch of salt, pepper, and a little za’atar.
- Toast the bulgar: Add the butter and let it melt, then stir in the bulgur. Toast for 3 minutes, stirring often.
- Add lentils and broth: Stir in the lentils and broth, then season again with a bit more salt and pepper.
- Cook: Bring to a boil, cover, and reduce heat to low. Cook for 10 minutes. Avoid any peeking!
- Rest: Remove from heat and let it sit covered for another 10 minutes.
- Finish and fluff: Finish with a good squeeze of lemon juice and fluff gently with a fork
Let the Steam Work
Don’t lift the lid while the pilaf cooks. Steam is your best friend for fluffy grains.
Tips
- Sometimes I toss in finely diced bell peppers or grated carrots for extra flavor and color. Add about ½ cup along with the onion and sauté until softened.
- If your lentils aren’t soaked, add a little more broth and cook longer.
- Always toast the bulgur in butter or oil first. This makes the flavor so much better.
- Don’t skimp on the lemon juice; it totally wakes up the dish.
- Za’atar can be swapped with dried oregano and a squeeze of lemon if that’s what you’ve got.
Serving Suggestions
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in small portions for up to 2 months.
- To Make Ahead. Cook the pilaf completely, cool it, and refrigerate. Add the lemon juice right before serving for freshness.
- To Reheat. Warm in a skillet with a splash of broth or water to bring back moisture.
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Recipe Card
Easy Bulgur Pilaf With Lentils
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INGREDIENTS
- 1 ½ cup bulgur
- 3 cups vegetable broth
- 1 cup onion, diced
- 3 teaspoon garlic, minced
- 1 cup lentils, brown or green, drained and rinsed
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoon zataar seasoning, green
- 1 tablespoon olive oil
- 2 tablespoons butter, or ghee
- ½ teaspoon salt, or more to taste, divided
- ⅛ teaspoon black pepper, to taste, divided
INSTRUCTIONS
- Cook the base: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until soft and translucent.1 tablespoon olive oil, 1 cup onion
- Add the aromatics: Add garlic and cook for about 30 seconds, just until fragrant. Season with a pinch of salt, pepper, and a sprinkle of za’atar.3 teaspoon garlic, 2 teaspoon zataar seasoning, ½ teaspoon salt, ⅛ teaspoon black pepper
- Toast the bulgur wheat: Add the butter and let it melt. Stir in the bulgur and toast it for about 3 minutes, stirring often.2 tablespoons butter, 1 ½ cup bulgur
- Simmer: Add the lentils and broth, then season again with a little more salt and pepper. Bring everything to a boil, cover with a lid, and reduce the heat to low. Let it cook for 10 minutes without lifting the lid.1 cup lentils, 3 cups vegetable broth
- Remove the pot: After 10 minutes, remove from heat and let it sit, still covered, for another 10 minutes.
- Fluff and finish: Once it’s done resting, add a good squeeze of lemon juice and fluff it gently with a fork.2 tablespoons lemon juice
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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