Zucchini with Lentils and Roasted Garlic

Rating:

Select ratingPoorOkayGoodGreatAwesome

Your rating: None Average: 3.8 (5 votes)

Author: Chef Nayak

Date: 3-16-11

Servings: 6

Prep Time: 30 minutes

| More

Recipe Ingredients:

• 1 cup (175g) yellow mung lentils, rinsed and drained
• ½ teaspoon ground turmeric
• salt to taste
• 4 cups (1 liter) water
• 2 tablespoons oil
• 6 large garlic cloves, crushed
• 1 teaspoon cumin seeds
• 1 small onion, thinly sliced
• 4 small zucchinis cut into ¼ inch (6mm) slices
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ½ teaspoon paprika
• 2 tablespoons chopped fresh coriander leaves (cilantro)
• 1 teaspoon garam masala

Recipe Steps:

• Put the lentils into a large saucepan with turmeric, salt and water. Bring it to boil and skim well. 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 sauce pan heat 2 tablespoons of oil, add the garlic and cook until golden brown and well roasted.
• Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and zucchini & cook for 10 -15 minutes over medium heat.

Serving Size: 6
Preparation Time: 30 minutes

More Treats

Kongnamul Guk (Bean Sprout Soup)

Chonggak Kimchi (Bachelor Kimchi)

Mul Kimchi (Water Kimchi)

Hobakjuk (Korean Squash Porridge)

• Login to post comments