Zucchini Stew with Green Lentils is one healthy stew which ticks all the boxes. The good ones of course. It’s full of protein and nutritious without being heavy.
Where I come from, it is a common practice to use legumes and grains in vegetable dishes. This way, you immediately upgrade your vegetables dishes –usually from a side dish or a starter level to a main – and add good quality protein to your dishes. Besides, you could actually feed a lot of people all in one go and if by any chance you end up with leftovers, these dishes heat well the next day.
Serve Zucchini Stew with Green Lentils with either rice or bulghar pilaf and don’t forget to mop it up with lots of Turkish bread. Afiyet Olsun Peoples!
Zucchini Stew with Green Lentils
6 small size zucchini, peeled, halved lengthwise and sliced
1 cup cooked green lentils (or brown lentils)
1 medium brown onion, diced
2 tomatoes, peeled and diced
1 tbsp vegetable oil
1 tbsp olive oil
3 garlic cloves, finely chopped
Juice of 1 lemon
1 tablespoon dried mint (I like mine with lots of mint)
• In a small bowl, mix together the lemon juice, chopped garlic, olive oil and salt and set aside.
• Heat the oil in a saucepan and add the onions. Sauté the onions until they are thoroughly cooked.
• Add the tomatoes and lemon juice, oil, garlic and salt mixture. Cook for 3-4 minutes and then add the zucchini slices. Stir once and cook for 3-4 minutes before adding the lentils.
• Add some boiled water up to a level slightly above the whole mix.
• Reduce the heat and simmer for about 15-20 minutes or until the zucchini slices are just tender.
• Remove from the heat and serve with dried mint sprinkled on top.