Ingredients
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1 cup medium grain bulgur (coarse grain also works)
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1 cup brown lentils, rinsed and picked over
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1 medium onion, coarse chopped
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1 bay leaf
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1/2 teaspoon salt
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1/2 teaspoon allspice
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1/2 teaspoon black pepper, freshly ground works best
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1 tablespoon lemon juice
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1 tablespoon olive oil
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1 small zucchini
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1 small yellow squash
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1 teaspoon lemon zest, finely grated
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1 1/2 tablespoons parsley, chopped
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1 tablespoon cilantro, chopped
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lemon wedge (for garnish)
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1 garlic clove, minced
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4 cups fat-free chicken broth or 4 cups vegetable broth
Instructions
- 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.