Add lentils and water to a small saucepan. Cook on high until boiling. Once boiling, turn the heat down to low and cover the saucepan. Let the lentils simmer for 20 minutes on low heat. Drain.
Add the olive oil to a large skillet over medium-high heat. Add the onion and garlic to the saucepan. Stir frequently while cooking until tender, 3 to 5 minutes.
Add the bulgur, coriander, salt and pepper to the skillet. Stir and cook for one minute.
Add the cooked lentils and chicken broth to the skillet. Bring to a boil then reduce the heat to low. Put the lid on the skillet and simmer for five minutes.
Remove the skillet from the heat and let stand, covered, for 15 minutes.
For the Pistachio Topping, chop the parsley leaves, pistachios and lemon zest together on a cutting board.
Take the lid off the skillet and fluff the Lentil Pilaf. Add the lemon juice to the pilaf and stir until well mixed. Sprinkle the Pistachio topping over the Lentil Pilaf and serve. Enjoy!