Lentil And Bulgur Pilaf With Green And Yellow Squash

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

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)

Recipe

• 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.