Zucchini With Lentils And Roasted Garlic
This flavorful dish combines creamy mung lentils with zesty spices like cumin and coriander. The tender zucchini add a delightful crispness to each bite, while the fragrant aroma of garlic and fresh coriander leaves will surely entice your taste buds. Serve this comforting lentil and zucchini curry with your favorite Indian bread or rice for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 1 cup (175 g) yellow mung lentils, rinsed and drained
- ½ teaspoon ground turmeric
- 2 teaspoon salt
- 4 cups (1 liter) water
- 2 tablespoons oil
- 6 large garlic cloves, crushed
- 1 teaspoon cumin seeds
- 1 small onion (about ¼ lb/125 g), thinly sliced
- 4 small zucchini (about 1 lb/500 g), cut into ¼-in (6-mm)-thick half-moons
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- 2 tablespoons chopped fresh coriander leaves (cilantro)
Instructions
- Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.
- In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 5 minutes, until onion soft and zucchini is cooked, but not mushy.
- Add the ground coriander and cumin.
- Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 6
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