Lentil and Bulgur Pilaf with Green and Yellow Squash

Name: Lentil and Bulgur Pilaf with Green and Yellow Squash
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 4 cup fat-free chicken broth; 1 cup medium grain bulgur; 1 cup brown lentils; 1 medium onion; 1 bay leaf; 0.5 tsp salt; 0.5 tsp allspice; 0.5 tsp black pepper; 1 tbsp lemon juice; 1 tbsp olive oil; 1 small zucchini; 1 small yellow squash; 1 garlic clove; 1 tsp lemon zest; 1.5 tbsp parsley; 1 tbsp cilantro; lemon wedge

Lentils, grain bulgur and yellow squash simmered on the stove and spiced with allspice and clove for a Lebanese pilaf. It comes to the table with lemon wedges.

50 min · Serves 6 · Medium

Method

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Time: Prep 35 min · Cook 15 min · 50 min total
Difficulty: medium

1
In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
10 min
2
Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
25 min
3
Remove from heat and stir in the lemon juice. Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
4
Stir in parsley and cilantro. Taste and season with salt and pepper as desired. Mix the squah into the bulgur and lentil pilaf. Serve hot with lemon wedges.