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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender. | 3. Remove from heat and stir in the lemon juice. | 4. 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. | 5. Stir in parsley and cilantro. Taste and season with salt and pepper as desired. | 6. Mix the squah into the bulgur and lentil pilaf. | 7. Serve hot with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups	fat-free	312.48	7.56	44.5536	10.4832
bulgur	1	cup		478.8	106.21799999999999	17.206	1.8619999999999999
brown lentil	1	cup	rinsed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
zucchini	1			3.36	0.4976	0.4336	0.064
yellow squash	1			-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
lemon zest	1	teaspoon	grated	-	-	-	-
parsley	1 1/2	tablespoons	chopped	2.052	0.3608	0.1693	0.045
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.