Lentil and Bulgur Pilaf with Zucchini and Squash
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Lentil and Bulgur Pilaf with Zucchini and Squash
Ingredients
- Black Beluga Lentils - 1¼ cups
- Chicken Broth - 4½ cups
- Onion - 1 head
- Bay leaf - 1 piece
- Salt - ¼ teaspoon
- Bulgur - ¾ cup
- Ground clove - ½ teaspoon
- Olive Oil - 1 tablespoon
- Meyer Lemon Juice - 2 tablespoons
- Young zucchini - 1 piece
- Butternut Squash - 1 piece
- Garlic - 1 clove
- Chopped Sage Leaves - 2 tablespoons
- Grated Lemon Zest - 2 teaspoons
- Chopped Green Onions - 2 tablespoons
Step by Step guide
Step 1
In a pot, combine the broth, lentils, finely chopped onion, bay leaf, salt, allspice, and black pepper. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Then add the bulgur and cook for another 15–20 minutes until the lentils and bulgur are tender. Remove from heat, discard the bay leaf, and stir in the lemon juice.
Step 2
Meanwhile, heat the oil in a skillet over medium heat. Add the diced zucchini and squash. Then add the minced garlic and lemon zest. Cook for 5 minutes, stirring.
Step 3
Add the parsley and cilantro, season with salt and pepper, and incorporate the main pilaf. Mix well and serve hot.
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