Lentil Bulgur Pilaf With Green Yellow Squash Recipes

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Steps:

• Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
• Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
• Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.

Steps:

• Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions.

Steps:

• 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.