Ingredients
- 4½ cups reduced-sodium chicken broth, or vegetable broth
- 1¼ cups brown lentils, rinsed
- 1 medium onion, chopped
- 1 bay leaf
- ¼ teaspoon salt, or to taste
- ½ teaspoon ground allspice
- Freshly ground pepper, to taste
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small zucchini, halved lengthwise and cut into ¼-inch-thick slices
- 1 small yellow squash, halved lengthwise and cut into ¼-inch-thick slices
- ¾ cup coarse bulgur, (see Ingredient note)
- 1 clove garlic, minced
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro, or dill
Preparation
- Combine broth, lentils, onion, bay leaf, salt, allspice and pepper 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
Source : allrecipes.com
