Fresh and full of flavor. Cook up lentils ahead of time to make this your favorite quick meal. A great way to use up your extra zucchini. Add a piece of crusty bread and you have a protein-packed, nutritious summer meal.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.

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  • Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.

Cook's Note:

I normally cook a batch of lentils ahead of time to toss into recipes since they are a bit time consuming. Follow package instructions for cooking and soaking times. You should have about 2 1/2 cups. It's important to use whole lentils for this recipe so they don't break down in the sauce.

Nutrition Facts

289 calories; protein 11.9g; carbohydrates 39.1g; fat 10.5g; sodium 626.6mg. Full Nutrition
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