Lentils With Zucchini Recipes

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LENTILS WITH ZUCCHINI

Make and share this Lentils With Zucchini recipe from Food.com.

Provided by Erik H

Categories     Lentil

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11



Lentils With Zucchini image

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.

Nutrition Facts : Calories 261.6, Fat 19.9, SaturatedFat 12, Cholesterol 49.1, Sodium 22.2, Carbohydrate 16.9, Fiber 5.5, Sugar 4.6, Protein 6.6

1/2 cup lentils
2 1/2 cups water
1/2 teaspoon turmeric
3 tablespoons ghee
2 garlic cloves, chopped
1/2 inch slice fresh ginger
1 green chili pepper, chopped
1 zucchini, chopped
1/2 teaspoon garam masala
1 teaspoon cumin seed
salt

LENTILS WITH ZUCCHINI AND RICE

Husband-approved vegetarian fare with zucchini and lentils!

Provided by Bex

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 14



Lentils with Zucchini and Rice image

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.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g

4 cups water
1 cup dry lentils
½ cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

ZUCCHINI-LENTIL FRITTERS WITH LEMONY YOGURT

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Side     Zucchini     Lentil     Yogurt     Parsley     Onion     Fry     Pan-Fry     Cast Iron     Fritter     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free     Kid-Friendly     Food Processor

Yield 4 servings

Number Of Ingredients 15



Zucchini-Lentil Fritters With Lemony Yogurt image

Steps:

  • Lemony yogurt:
  • Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
  • Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
  • Fritters:
  • Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)
  • Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
  • Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
  • Transfer fritters to a platter. Serve with lemony yogurt alongside.

Lemony yogurt:
¾ cup whole-milk yogurt
2 Tbsp. fresh lemon juice
½ tsp. sugar
Kosher salt
Fritters:
1 cup red lentils (masoor dal)
1 medium zucchini (about 5 oz.)
½ medium onion, thinly sliced
1¾ tsp. kosher salt, divided, plus more
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
¼ tsp. ground turmeric
1 cup parsley leaves with tender stems
1 Tbsp. finely grated lemon zest
1 cup ghee or neutral vegetable oil

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