Recipe by justcallmetoni
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.
Top Review by Dominick & Amanda
This was really delicious! So healthy, so easy, sooooo good!!! Thank you so much for posting this delicious recipe. We were a little worried because it sounded so plain, but the flavors were absolutely divine! :)
- 946.36 ml fat-free chicken broth or 946.36 ml vegetable broth
- 236.59 ml medium grain bulgur (coarse grain also works)
- 236.59 ml brown lentils, rinsed and picked over
- 1 medium onion, coarse chopped
- 1 bay leaf
- 2.46 ml salt
- 2.46 ml allspice
- 2.46 ml black pepper, freshly ground works best
- 14.79 ml lemon juice
- 14.79 ml olive oil
- 1 small zucchini
- 1 small yellow squash
- 1 garlic clove, minced
- 4.92 ml lemon zest, finely grated
- 22.18 ml parsley, chopped
- 14.79 ml cilantro, chopped
- lemon wedge (for garnish)
Directions See How It's Made
- 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.