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."
 
Lentil and Bulgur Pilaf With Green and Yellow Squash created by KLHquilts
Ready In:
50mins
Ingredients:
17
Yields:
8 cups
Serves:
6
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ingredients

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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.

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  1. Dominick and 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! :)
     
  2. 3Beans
    A simple, savory dinner, with elements that really harmonize. I've made it a few times and I'm still pleasantly surprised by the first bite!
     
  3. dejans jules
    This recipe had a surprisingly lovely taste! The spices blend well together. The first time I made it, my mother-in-law was over for lunch when we had guests, and she liked it so much that she requested it again a while later that I make it at her place! She's not so used to new recipes, so that said alot! I didn't have bulgur, so I used the mill attachment on my blender to coarsely grind barley. And I didn't have allspice, but I made my blend from the recipe in my standard cookbook. Nice dish! Thanks for posting it. A tasty and healthy way to serve squash and get some whole grains at the same time. =) P.S. I served it with homemade tahini and raw veggies to balance out the meal.
     
  4. SweetToothGirl in M
    I didn't care for this much. I ended up adding Feta Cheese to it to give it a bit more flavor, but it was still "Eh". Very Healthy though, can't win them all.
     
  5. KLHquilts
    Lentil and Bulgur Pilaf With Green and Yellow Squash Created by KLHquilts

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