Ingredients

4 cups fat-free chicken broth or vegetable broth
1 cup medium grain bulgur (coarse grain also works)
1 cup brown lentils, rinsed and picked over
1 medium onion, coarse chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon black pepper, freshly ground works best
1 tablespoon lemon juice
1 tablespoon olive oil
1 small zucchini
1 small yellow squash
1 garlic clove, minced
1 teaspoon lemon zest, finely grated
1 1/2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
lemon wedge (for garnish)

Directions

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.Add bulgur and simmer and cook an additional 25 minutes until the lentils and bulgur are tender.Remove from heat and stir in the lemon juice.

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.Stir in parsley and cilantro.Taste and season with salt and pepper as desired.Mix the squah into the bulgur and lentil pilaf.Serve hot with lemon wedges.