Lentil and Bulgur Pilaf With Green And Yellow Squash Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
4 1/2 cups reduced-sodium chicken broth or vegetable broth
1 1/4 cup brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper to taste
3/4 cup coarse bulgur
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or dill

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Directions:

Combine broth, lentils, onion, bay leaf, salt, allspice and pep per in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes.

Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.

PER SERVING: 259 CALORIES; 4 G FAT (1 G SAT, 2 G MONO); 3 MG CHOLESTEROL; 42 G CARBOHYDRATE; 17 G PROTEIN; 17 G FIBER; 189 MG SODIUM. NUTRITION BONUS: 67% DV FIBER, 192 MCG FOLATE (49% DV), 16 MG VITAMIN c (3°% DV), 4 MG IRON (25% DV).

This recipe from CDKitchen for Lentil and Bulgur Pilaf With Green And Yellow Squash serves/makes 6

Recipe ID: 50473

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