Lentil & Bulgur Pilaf with Green & Yellow Squash

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

Your rating: None Average: 3.9 (50 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

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

Made some substitutions out of necessity, but still delicious!

Used dried parsley instead of fresh and swapped out the cilantro for half dried dill and half dried savory. Forgot the lemon juice entirely (oops!) and ended up with too much pepper, but overall was very yummy. Love the texture of it too---the chewy bulgur and creamy lentils go well together.

Really delicious

the only change I made was cumin instead of allspice and more salt. Tip for cooking bulghur and quinoa, after the water is absorbed keep the lid on without removing it for 10 minutes, the grains come out fluffy and perfect! I will try it with Quinoa next time.

Healthy, a full meal in itself.
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
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 4 years 15 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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