LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH
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.
Provided by justcallmetoni
Categories One Dish Meal
Time 50m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
- 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.
- 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.
Nutrition Facts : Calories 232.7, Fat 3.1, SaturatedFat 0.4, Sodium 532.4, Carbohydrate 41, Fiber 14.9, Sugar 2.4, Protein 12.3
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