Bulgur pilaf with green lentils
Bulgur pilaf and green lentils. You can serve this pilaf with kebabs, chicken or red meat. You can save it the day before, so when it cools down, it can also be used as an appetizer. Another very healthy variant of pilaf in my way ...
- Boil green lentils in water for about half an hour to soften. Do not overcook it. Drain it and save the water.
- In a deep frying pan, heat the olive oil and melted butter, and fry the onion cut into small cubes. Add the washed and drained bulgur and simmer for 2-3 minutes, stirring constantly. Add the lentils and simmer again, stirring for about 10 minutes. Add salt. Pour out the water in which the lentils were cooked. If he crosses half a finger over the sawdust then it is enough. If you do not add boiled water. Water should cross the pilaf for half a finger. Stir and cover to simmer over high heat, then reduce heat and cook until pilaf absorbs all water. Then mix well. Put kitchen paper on the pilaf and cover, and let it stand for about 15 minutes.