Lentil and Bulgur Pilaf With Green and Yellow Squash |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well. Ingredients:
4 cups fat-free chicken broth or 4 cups vegetable broth |
1 cup medium grain bulgur (coarse grain also works) |
1 cup brown lentils, rinsed and picked over |
1 medium onion, coarse chopped |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon allspice |
1/2 teaspoon black pepper, freshly ground works best |
1 tablespoon lemon juice |
1 tablespoon olive oil |
1 small zucchini |
1 small yellow squash |
1 garlic clove, minced |
1 teaspoon lemon zest, finely grated |
1 1/2 tablespoons parsley, chopped |
1 tablespoon cilantro, chopped |
lemon wedge (for garnish) |
Directions:
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.
2. Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
3. Remove from heat and stir in the lemon juice.
4. 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.
5. Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
6. Mix the squah into the bulgur and lentil pilaf.
7. Serve hot with lemon wedges.
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