Ingredients for Lentil And Bulgur Pilaf With Green And Yellow Squash
- Fat Free Chicken Broth
- 1 cup fine bulgur wheat
- Brown Lentils
- 1 medium yellow onion, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon allspice
- Black Pepper
- 2 tablespoons lemon juice
- Olive Oil
- 1 medium zucchini, diced
- Yellow Squash
- Garlic Clove
- 1 tablespoon lemon zest
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Lemon Wedge
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How to Make Lentil And Bulgur Pilaf With Green And Yellow Squash
- In a large saucepan, combine vegetable broth, lentils, chopped onion, bay leaf, salt, allspice, and pepper. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the bulgur wheat, cover, and continue to simmer for 25 minutes, or until the lentils and bulgur are tender and the liquid is absorbed.
- Remove from heat and stir in the lemon juice. Set aside.
- While the pilaf simmers, heat olive oil in a nonstick skillet over medium heat.
- Add the diced zucchini and yellow squash. Cook for 2 minutes, stirring occasionally.
- Add minced garlic and lemon zest. Cook for another 3 minutes, or until the squash is tender-crisp.
- Stir in the chopped parsley and cilantro.
- Season with salt and pepper to taste.
- Gently fold the cooked squash mixture into the lentil and bulgur pilaf.
- Serve hot, garnished with fresh lemon wedges. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
2g
Carbs
13g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Side Dishes Beans Vegetables Asian Middle Eastern Easy Holiday Event Low Fat Grains Stove Top Lebanese Dietary One Dish Meal Christmas Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Lentils Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Squash Taste Mood Savory Equipment Presentation Served Hot
