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Lentil & Bulgur Pilaf with Green & Yellow Squash

Fall 2004, March/April 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (42 votes)

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.


Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe

2 Reviews for Lentil & Bulgur Pilaf with Green & Yellow Squash

01/08/2013
Anonymous
Even better with one little change

I made this recipe with one exception. Rather than combining the sautéed vegetables with the bugler/lentil pilaf I served them on top. It made the dish much more visually appealing and really let the taste of the sautéed vegetables pop. Thanks for the recipe. It's a keeper.

Tasty and nutritious
Comments
05/20/2011
Potentially tasty

The recipe needs a lot more salt! The 1/4 teaspoon called for in the recipe just didn't cut it, and I'm not one that normally needs to add much. Otherwise, a tasty dish =)

Comments (1)

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sueefo wrote 2 years 42 weeks ago

I thought this was average. The lentils did not absorb all of the liquid. I put the bulgur in and even after a half hour I still had liquid which I ended up draining. I agree it could use a little more salt. I probably will not make this again.

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