Lentil and bulgur pilaf with zucchini and pumpkin
4 servings
30 minutes
Lentil and bulgur pilaf with zucchini and pumpkin is a vibrant embodiment of Arab cuisine, filled with warm spices and rich flavors. This dish combines the tenderness of lentils, the nutty hint of bulgur, and the freshness of zucchini and pumpkin. Historically, pilaf originated in Eastern regions as a symbol of abundance and hospitality. In this version, meat is replaced with plant ingredients, making it light and aromatic. Lemon juice and zest add a touch of freshness, while parsley and cilantro provide an Eastern spiciness. It can be served as a standalone dish or a side to meat. Pilaf is perfect for cozy family dinners or festive tables, creating harmony of flavors and textures.
1
In a pot, mix broth, lentils, finely chopped onion, bay leaf, salt, allspice, and black pepper. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Then add bulgur and cook for another 15-20 minutes until the lentils and bulgur are ready. Remove from heat, extract the bay leaf, and stir in lemon juice.
- Chicken broth: 4.5 glasss
- Brown lentils: 1.3 glass
- Onion: 1 head
- Bay leaf: 1 piece
- Salt: 0.3 teaspoon
- Ground allspice: 0.5 teaspoon
- Bulgur: 0.8 glass
- Lemon juice: 2 tablespoons
2
Meanwhile, heat oil in a pan over medium heat. Add chopped zucchini and pumpkin. Then add minced garlic and lemon zest. Cook for 5 minutes, stirring.
- Extra virgin olive oil: 1 tablespoon
- Baby zucchini (courgette): 1 piece
- Summer squash: 1 piece
- Garlic: 1 clove
- Grated lemon zest: 2 teaspoons
3
Add parsley and cilantro, season with salt and pepper, and add the main pilaf. Mix and serve hot.
- Chopped parsley: 2 tablespoons
- Chopped cilantro (coriander leaf): 2 tablespoons
- Salt: 0.3 teaspoon
- Ground allspice: 0.5 teaspoon
