Summer Lentils with Zucchini and Tomato Sauce
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Ingredients50 m servings 289 cals
Original recipe yields 4 servings
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.
- 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.
Per Serving: 289 calories; 10.5 g fat; 39.1 g carbohydrates; 11.9 g protein; 0 mg cholesterol; 627 mg sodium. Full nutrition