Turkish Tomato Zucchini Lentil Bulgur Pilaf

Instructions

1. Rinse and drain the bulgur, drain the lentils, and prepare all vegetables before heating the pot.

2. Warm the olive oil in a wide, heavy pot. Cook the onion with a small pinch of salt until soft and lightly golden.

   ⏱ Start timer · 8 min

3. Add the garlic, tomato paste, cumin, and paprika. Stir continuously until the paste darkens slightly and smells fragrant.

   ⏱ Start timer · 2 min

4. Add the zucchini and cook, stirring often, until the edges begin to soften but the pieces still hold their shape.

   ⏱ Start timer · 5 min

5. Stir in the crushed tomatoes, hot broth, bulgur, lentils, remaining salt, and black pepper. Bring to a gentle boil.

6. Reduce the heat, cover tightly, and cook until the bulgur is tender and most of the liquid is absorbed. Avoid lifting the lid repeatedly.

   ⏱ Start timer · 15 min

7. Remove from the heat and leave covered so the grains finish steaming. Then fluff gently with a fork.

   ⏱ Start timer · 10 min

8. Fold in the parsley and lemon juice. Taste for salt, rest for a minute, and serve warm with yogurt or a crisp salad if desired.