This wonderful, traditional pilaf is from my hometown Antioch (Antakya), and it is served with caramelized onions over the top. The sweetness of the caramelized onions complements the lentils and bulgur really well. I like to serve it with spicy pickled peppers or a green salad with a sharp lemon juice and olive oil dressing, they complement the pilaf wonderfully. Easy, healthy and delicious, this pilaf can be kept in fridge for 2-3 days.
Variation: I had some chestnut mushrooms that needed using the other day. So I sautéed the slices of the mushrooms with some crushed garlic, and then added a handful of chopped parsley. Seasoned with salt and pepper and added a juice of 1/2 lemon to the mixture for a nice tangy finish. I served the bulgur and green lentils pilaf with this sautéed mushrooms, it was delightful. Just another idea for serving.