Lentils With Zucchini Recipes

SUMMER LENTILS WITH ZUCCHINI AND TOMATO SAUCE

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.
• Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.

LENTILS WITH ZUCCHINI

Steps:

• Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
• In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
• Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
• In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
• Serve lentils hot with the ghee/cumin seeds.

LENTILS WITH ZUCCHINI AND RICE

Steps:

• Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
• Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
• Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

RED LENTIL AND ZUCCHINI CURRY

Steps:

• In a colander, rinse lentils thoroughly under cold running water. In a saucepan, combine lentils, 1 liter (approximately 4 1/4 cups) water, turmeric and 1/2 teaspoon cayenne pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are al dente, about 10 minutes. Season lightly with salt.
• Rinse and peel potatoes and carrots. Rinse zucchini. Cut potatoes, carrots, and zucchini into 1 cm (approximately 1/2 inch) cubes. Drain tomatoes and chop. Peel and finely chop onions and garlic and mix with ginger. Heat clarified butter in a large frying pan. Add onion, garlic and ginger mixture and cook until lightly browned. Stir in coriander, cumin, remaining cayenne and curry paste. Mix in cubed vegetables and tomatoes, along with 1/4 liter (approximately 1 cup) water. Bring to a boil, then cover and simmer over low heat about 10 minutes. Add lentils and cook until vegetables are tender, about 5 minutes more (add additional water if necessary).
• Season curry with salt and cayenne pepper. Divide among small bowls, season to taste with pepper, and serve with pita bread.