Lentil and Bulgur Pilaf with Green and Yellow Squash

The family gave this only 3 stars, but almost all had seconds.  Seemed like a winner to me.
4 C chicken broth (or 4 c water and 4 boullion cubes)
1 c bulger (or rice)
1 c lentils
1 onion
1 bay leaf
1 tsp salt
1/2 tsp allspice
1/4 tsp pepper
1 TBS lemon juice
1 TBS olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 clove garlic, minced
1 tsp grated lemon zest
1 TBS parsley
1 TBS cilantro
garnish of lemon wedges

Combine broth, bulgar (or rice), lentils, onion, bay leaf, salt and allspice.  Bring to a boil.  Reduce to low and cover, and cook until liquid is absorbed and lentils are tender.  Meanwhile, in a skillet, saute the vegetables and garlic in the olive oil.   Stir in parsley and cilantro and lemon zest.  Season to taste.  Combine together.  Makes 8 cups for 6 servings.  From Eating Well magazine, March/April 1997, pg. 53.  Each serving:  250 calories, 13 grams protein, 3 grams fat, 43 grams carbs, 740 mg sodium, 3 mg cholesterol, 10 grams fiber.