Pilav with Green Lentils

Yeşil Mercimekli Pilavi

 

Meat is somewhat of a luxury for many Turks. If the family budget is tight, you might eat meat just a few nights a week or on special occassions.  So dishes that feature lentils, beans and other legumes are a popular alternative for everyday, weeknight dinners. Green lentil pilav is traditionally cooked to serve alongside a meal of small fish, such as fried anchovies. But of course it can be served as a stand-alone meal, and often is.  Seive with a salad and a yogurty mezze.

 

 

1 ½ cups             green lentils (yeşil mercimek)

3 cups                 boiling water

2                          golden bulgur (pilavlık bulgur), or substitute with rice

1 ½ tsp                salt

1/3 cup               olive oil

1                           onion, chopped

 

 

1. Place the green lentils in a large pot, add the boiling water and boil 20 minutes or so until tender.

 

 

2. Add the bulgur and stir well. Lower the heat, cover with a lid and simmer slowly until the water is all absorbed. Remove from heat.

 

 

3. Meanwhile, heat the olive oil in a second saucepan, and add the onion. Fry over medium heat until the onions are golden brown.

 

 

4. Pour the onion and oil over the bulgur/lentil mixture, and stir until well combined. Check the seasoning, then leave to stand for 5 minutes before serving.

 

 

 

SERVES 4 as a main, 6 as a side