Hearty Red Lentil and Bulgur Pilaf with Lemon-Tahini Drizzle

Place the red lentils and bulgur in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear. Set aside to drain.

Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for 12-15 minutes until the onions are deeply caramelized and dark golden brown.

Remove about half of the caramelized onions from the pot and set them aside on a paper towel-lined plate for garnishing later.

To the remaining onions in the pot, add the cumin, coriander, and turmeric. Stir for 30 seconds until the spices are fragrant.

Add the rinsed lentils and bulgur to the pot. Stir to coat the grains in the spiced oil for about 1 minute.

Pour in the water or broth and add the salt. Bring to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 15-18 minutes, or until the liquid is absorbed and the lentils are tender.

While the pilaf cooks, prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and 2 tablespoons of warm water in a small bowl until smooth and creamy.

Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the pilaf gently with a fork.

Serve the pilaf in bowls, topped with the reserved crispy onions and a generous drizzle of the lemon-tahini sauce.