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Turkish Bulgur and Lentil Pilaf

4 servings

• 1/3 cup French green lentils
• 2 tablespoons extra-virgin olive oil (divided use)
• 1 jalapeño chile, seeded and minced
• 1/2 teaspoon ground allspice
• 1/2 cup finely chopped canned tomatoes
• 1 cup coarse bulgur (see note)
• 1-3/4 cups hot chicken stock
• Salt
• 2 tablespoons unsalted butter
• 1-1/2 cups minced onion
• 1/4 cup chopped fresh mint
• Freshly ground black pepper

Simmer the lentils in a generous amount of salted water for 12 minutes. The lentils should still be slightly firm. Drain and set aside.

Heat 1 tablespoon olive oil in a heavy saucepan over moderate heat. Add chile and saute for 1 minute to soften. Add allspice and stir briefly to release its fragrance, then add tomatoes. Cook, stirring, for 2 minutes to evaporate the liquid, then add the bulgur. Cook, stirring constantly, until the bulgur is hot throughout, 2 to 3 minutes.

Add hot stock and lentils. Season with salt, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, then turn heat to lowest setting and cook for 10 minutes more. Set aside for 5 minutes.

While bulgur cooks, heat remaining 1 tablespoon oil with 2 tablespoons butter in a skillet over moderately low heat. Add the onions and cook, stirring frequently, until they are a rich caramel color, 20 to 30 minutes.

With a fork, transfer bulgur and lentils to a serving bowl. Add browned onions, mint, several grinds of black pepper and salt to taste. Stir to blend, then serve.

Note: Bulgur comes in grinds from fine to coarse. Use coarse bulgur, identified on the package as bulgur No. 3 or No. 4.

Per serving: 220 calories, 7 g protein, 29 g carbohydrate, 10 g fat (3 g saturated), 10 mg cholesterol, 350 mg sodium, 7 g fiber.

(Adapted from “ Classical Turkish Cooking ” by Ayla Algar, HarperCollins.)

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