Bulgur and Lentil Pilaf

  • 5 1/4 cups water
  • 3/4 cup red lentils
  • 2 Turkish bay leaves
  • 2 1/4 cups medium bulgur (cracked wheat)
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 3/4 cup slivered almonds, toasted

Bring the first 3 ingredients to a boil in a large saucepan over medium-high heat. Partially cover the pan, reduce the heat to low, and simmer until the lentils are almost tender, about 15 minutes. Mix in the bulgur, salt, and spices. Cover; simmer until the water is absorbed, about 10 minutes longer. Season with pepper. Discard the bay leaves. Serve topped with the almonds.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
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