- Rinse the Lentils: Start by rinsing the lentils under cold water to remove any debris or dust.
- Cook the Lentils: In a medium saucepan, add the rinsed lentils and cover with water or vegetable broth (about 2-3 cups). Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Prepare the Vegetables
- Chop the Zucchini: While the lentils are cooking, chop the zucchini into bite-sized pieces.
- Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
- Add Garlic and Spices: Add the minced garlic to the pan and cook for another minute until fragrant. Then, stir in the cumin, paprika, and turmeric (if using). Cook for another minute to toast the spices.
3. Combine and Cook
- Add Zucchini: Add the chopped zucchini to the skillet and sauté for about 5-7 minutes, or until the zucchini is tender and slightly golden. If you’re using a tomato, add it now and cook until it softens.
- Add Cooked Lentils: Once the zucchini is cooked, add the cooked lentils to the skillet. Stir everything together to combine the flavors. Season with salt and pepper to taste.
4. Simmer and Serve
- Simmer: Let the mixture simmer for a few minutes to allow the flavors to meld together. If the mixture seems too dry, you can add a splash of water or broth to reach your desired consistency.
- Serve: Once everything is heated through, remove from heat. Garnish with fresh herbs like parsley or cilantro.
5. Enjoy:
- Serve this lentil and zucchini dish warm, either on its own or over a bed of rice or quinoa for a more substantial meal. It also pairs well with a side of crusty bread.
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