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