Easy lentils and zucchini
This is the time of year when zucchini is in abundance. Everyone and every farm stand has zucchini of every shape and size. Huge ones are great for zucchini bread, and small for stuffing and stir fries and dehydrated for chips.
I was lucky enough to get a couple of just picked zucchini from my sister in law, and wanted to make something different. I had a big bag of lentils that were dying to be made, and decided that a combination of them and zucchini (with a couple other veggies) would be great together.
So I went to work chopping my zucchini, carrots and onions all to the same small size (about 1/4 inch cubes) and the end result was so delicious. I will be making this more often, both because it was so easy, and it was so good.
1 medium carrot, peeled and sliced into 1/4 inch cubes
1 medium yellow onion, peeled and chopped into 1/4 inch cubes
2 medium zucchini, washed and cut into 1/4 inch cubes
1 bay leaf
1 tsp. cumin
2 cloves garlic, peeled and smashed, minced fine
2 tsp. onion powder
1 tsp. garlic powder
1 lb. green lentils, washed and picked over
4 cups veggie or mushroom stock
4 cups water
In a large soup pot, combine all the ingredients except the zucchini. Stir well and bring to a boil over medium high heat. When it comes to a boil, reduce heat to medium low, and put a lid on top, slightly off so it vents.
Simmer for 20 minutes, remove lid and stir well. Add the zucchini and stir again. Return lid and cook another 5 minutes or until the lentils are tender.
Remove from heat and take lid off. Serve right away as a side, or over rice as the main dish. (I actually just had a huge bowl the first day).
This will make a lot of lentils, so you will have enough to freeze. It will store in the fridge for a couple days too.
I hope you try this super easy recipe and enjoy it as much as I did. :)