Lentils with zucchini in a blue bowl

Zucchini Lentils

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.

Lentils soup with veggies in a blue bowl
Zucchini Lentils

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.