Lentils with Zucchini and Roasted Garlic

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  2 tsp or 12g

• Water

  Plain, clean water

  4 cup or 947g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  8 cloves, minced or 24g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Zucchini

  Summer squash, includes skin, raw

  4 cup, chopped or 496g

• Coriander seed

  Spices

  1 tbsp or 5g

• Cumin

  Spices, cumin seed

  ⅔ tbsp, ground or 6g

• Paprika

  Spices

  ½ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. 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.
2. 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 10 to 15 minutes.
3. Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 minutes.
4. 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.
5. Recipe inspired by: http://steamykitchen.com/18308-zucchini-with-lentils-and-roasted-garlic-recipe.html

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