Best 3 Lentils With Zucchini Recipes
**Lentils with Zucchini: A Wholesome and Flavorful Dish**
Lentils and zucchini come together in a symphony of flavors in this delightful dish. Lentils, known for their high protein and fiber content, provide a hearty and satisfying base. Zucchini, with its mild and slightly sweet flavor, adds a refreshing crunch and a pop of color. This versatile dish can be enjoyed as a main course, a side dish, or even as a hearty and nutritious soup. The recipes included in this article offer a variety of ways to prepare this delicious combination, catering to different dietary preferences and culinary skills. Whether you're a seasoned cook or a beginner, you're sure to find a recipe that suits your taste and cooking style. From classic lentil and zucchini stews to innovative salads and fritters, these recipes promise a culinary journey that will leave you feeling both satisfied and nourished.
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
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
ORZO SALAD WITH LENTILS AND ZUCCHINI
The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
- Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
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
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
Tips:
- Use a variety of lentils for different textures and flavors. Lentils come in many different colors and sizes, each with its own unique taste and texture. For this recipe, brown or green lentils are a good choice.
- Rinse the lentils before cooking to remove any dirt or debris. This will also help to reduce the cooking time.
- Use a large pot or Dutch oven to cook the lentils. This will give the lentils plenty of room to expand as they cook.
- Add plenty of vegetables to the soup. This will make the soup more nutritious and flavorful. Zucchini, carrots, celery, and onion are all good choices.
- Season the soup to taste with salt, pepper, and other spices. A bay leaf or two can also add a nice flavor.
- Serve the soup hot with a side of bread or crackers. You can also top the soup with grated Parmesan cheese or a dollop of yogurt.
Conclusion:
Lentils with zucchini is a delicious, healthy, and easy-to-make soup. It's perfect for a quick and easy weeknight meal or a hearty lunch. With its simple ingredients and flavorful broth, this lentil soup is sure to become a favorite.
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