Lentils seem like winter food, but here they are matched with green and yellow squash, which are definitely summer vegetables. This turned out to be a great combination, regardless of the season. I changed the proportions from the original recipe, and switched the spices, but the end result is similar. Think of it as summer comfort food.
2 1/2 c. vegetable broth
2/3 c. dried lentils
1/3 c. coarse bulgur
1 T lemon juice
1 T olive oil
1 small onion, thinly sliced
1 green squash, thinly sliced
1 yellow squash, thinly sliced
Add lentils and broth to a small saucepan, bring to a boil and simmer covered for 20 minutes. Add bulgur, and simmer for an additional 15-20 minutes, until almost all the liquid is absorbed. Remove from heat and add lemon juice.
Meanwhile, heat oil in a large frying pan. Add onions and cook for 5 minutes, then add green and yellow squash. Cook for 15-20 minutes, until just browned. Sprinkle with thyme and black pepper.
When lentil mixture is done, add to the frying pan and toss with the vegetables.