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 onions, coarse chopped
1 bay leaves
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 cloves, minced
1 teaspoon lemon zest, finely grated
1 1/2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
lemon wedges ( for garnish)
Directions:
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.
Servings: Serve
Time preparation: 35 min.
Time total: 50 min.