Bulgur and Lentil Pilaf With Leeks

Our Bulgur and Lentil Pilaf With Leeks is a wonderful, comforting weekday meal for the entire family. This is a versatile recipe that allows for a few variations. For example, you can add in leafy greens to make the meal even more nutritious. You can also use long-grain rice instead of bulgur, caramelized onions can replace the leeks, and the dish can be served with dairy-free plain yogurt.


  • 1 1/2 cups water
  • 1 1/3 cups green leafy vegetables (e.g. chard, spinach, kale, mustard) (optional)
  • 1/3 cup lentils, brown or green
  • 1/4 cup bulgur
  • 2/3 leek stalk
  • 2/3 clove garlic, minced
  • 1/3 bay leaf
  • 1/2 teaspoon cumin
  • Pinch cayenne pepper
  • PREP TIME 15
  • COOK TIME 35
  • Serves 2


  1. Place lentils in a bowl and add warm water to cover by one inch.
  2. As lentils are soaking, clean and halve leeks then cut them into thin crosswise slices.
  3. Heat a large pot over medium-high heat. Add leeks and cook 5 to 10 minutes until tender. Set half of them aside for garnishing.
  4. Keep half of the leeks in the pot. Add garlic and cook for 15 seconds.
  5. Add bulgur and cook for 2 minutes. Then add cumin and cayenne and cook for 30 seconds.
  6. Drain lentils and add them to the pot. Add 1 1/2 cups water and the bay leaf. Bring to a simmer, cover and cook for 15 minutes.
  7. If using leafy green vegetables, rinse and add them to the pot, cooking 5 more minutes before serving.
  8. Transfer lentils and bulgur to serving dish and top with reserved leeks.