So I recently asked my posse what they wanted to eat for dinner and the consensus was Mesiterranean food. Did I mention that The Mr. is 1/4 Lebanese? I love me a tall dark man. So I did some quick googling to find something that didn’t have lamb in it (had lots when I lived in New Zealand and don’t care for it much, thanks. Plus, lambs are cute).
Anyway, I stumbled across this gem of a recipe. I really like lentils but forget to make them very often. I was nervous about the kids’ reactions, but Tornado went buck wild on it! The Wild One reacted as expected and only ate the one bite I made him take. BUT it was a hit with the rest of us, and with our cellular health as well (that’s code for “this is a healthy recipe.”).
Here it is:
Lentil and Bulgar Pilaf with Squash (original recipe from Eating Well Mobile)
• 4 1/2 cups reduced-sodium chicken broth, or vegetable broth
• 1 1/4 cups 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
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.