I have a confession: when I see a zucchini in the store, I buy it with the best intentions, and then never know what to do with it. I make my husband work his kitchen magic, or I end up throwing it out (gasp). But I discovered a quick and easy way to make zucchini! This zucchini can be thrown together with just about anything, but I tossed it in with lentils and bam! Delicious healthy lunch.
What you’ll need:
- One zucchini
- Olive oil
- Garlic powder
- Balsamic vinegar
- Lentils (I use Red Split Lentils from Trader Joe’s because they’re easy)
- Vegetable stock
Optional ingredients (pictured here)
- A quarter cup chickpeas
- 4 grape tomatoes
- A handful of fresh kale
Time to make: 25 minutes all in
Zucchini Lentils Recipe
For the lentils:
- In a small pot, heat a small amount of olive oil (maybe a tablespoon).
- When the oil is warm, toss in one cup lentils. Stir to coat the lentils.
- Add 2 cups vegetable stock and a half cup of water, cover and turn to low heat
- Leave simmering over low heat for 12 minutes (or until they’re not crunchy)
For the zucchini (and other veggies)
- Slice zucchini into circles, maybe a quarter of an inch thick (the important thing is that they’re about the same size)
- In a bowl, toss the zucchini with balsamic vinegar, garlic powder, and a small amount of olive oil
- Put the zucchini in a pan on medium heat, making sure each slice is flat on the pan
- After two minutes, flip the zucchini
- Let the zucchini cook for about eight more minutes
- (If you’re adding other veggies, throw them in as needed. For quick reference, tomatoes take just a couple of minutes to warm up, chickpeas and baby kale take about 10 minutes)
Ladle your lentils into a bowl, and pour on the toppings. Voila! Scrumptious, simple, and healthy zucchini lentils.