Bulgur Pilaf with Green Lentils

(Mercimekli Bulgur Pilavi - Turhal - Black Sea Region)

1/2 cup Turkish bulgur, large grain, washed and drained
1/4 cup green lentils, soaked in water overnight (don't boil or it will lose the vitamins)
Water
3 tbsp extra virgin olive oil
1 tbsp canned crushed tomatoes
1 tsp red pepper paste
1/2 tsp cumin
Salt
Pepper

Garnish:
1 medium size onion, sliced
2-3 tbsp extra virgin olive oil

Start to cook the lentils in 1 cup of water. When the lentils are tender, add more water to make it 1 cup in the pot to cook bulgur pilaf. Then add the bulgur, crushed tomatoes, red pepper paste, cumin, salt and pepper, stir. Close and cook until all the water evaporates at low heat.

Meanwhile, saute the onion with olive oil until it is softened at medium heat. Toss it into the cooked bulgur pilaf. Let the Bulgur Pilaf with Green Lentils stand for about 5 minutes.

Serve it with Ayran, Cacık or pickled vegetables.