I love easy and filling meals like this dish that I found while browsing my Vegetarian Magazine. I normally get lentils that are pre-made but have trouble with what to make with them. As a vegetarian it can be hard for me to eat enough protein. Lentils are a wonderful source of protein and so if there is any new recipe with lentils in it, I am definitely going to try making it.
Another reason for making lentils, it’s also great for my baby. P just turned one but is still not eating completely solid foods and oddly enough doesn’t like meat too much. While that secretly makes me happy (I hate feeding her turkey and chicken) I care more about her getting her daily intake of vitamins and protein and all the good stuff more. Lentils are soft and can easily be pureed to make a quick meal for her as well as myself.
This dish has so many levels of flavor to it and yet it’s fairly simple to throw together, here is the recipe from Vegetarian Times magazine.
Warm Lentils with Zucchini and Herbs
1 cup green or Puy lentils, rinsed and drained
1/4 cup capers ( omitted these to cut down on salt)
2 1/2 Tbs. olive oil
1 Tbs. lemon juice
1 clove garlic, minced
1/4 tsp. Dijon mustard
1/4 tsp. honey
2 medium zucchini, diced (2 cups)
2 tsp. olive oil
1/2 cup loosely packed mint leaves thinly sliced
2 tsp. grated lemon zest
1 cup crumbled soft goat cheese
- To make lentils: Bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in lentils, reduce heat to a medium low, and simmer 20 minutes, or until lentils are tender. Drain; stir in capers. Or alternatively, you can use pre-made lentils like me and cut down cook time.
- To make vinaigrette: Whisk together all ingredients until emulsified. Season with salt and pepper, if desired. When I made this I omitted the salt but added lemon zest.
- To make zucchini: Toss zucchini with oil in a bowl, season with salt. Heat large skillet over high heat. Add zucchini, and cook 1 minute, then stir, and cook 3-4 minutes more, or until zucchini develops sear marks. Transfer zucchini into a large bowl; stir in lemon zest and mint.
- Serve lentils topped with zucchini and 1 Tbs. vinaigrette. Sprinkle each serving with 1/4 cup goat cheese.
* Cooking tip: when using mint use a sharp knife so as not to bruise leaves. Wash and dry then layer the leaves and roll into a log and slice diagonal thin strips.
As you can see from the recipe this is super easy to make and very satisfying. I will definitely be making this again.
In case your interested here are the nutrition facts:
Per bowl (1/2 cup lentils, 1/2 cup zucchini, 1tbs. vinaigrette and 1/4 cup goat cheese) 347 calories; 17g protein; 19g total fat; 32g carbs; 13mg chol; 371m sodium; 9g of fiber; 4g sugar