Lentils with Zucchini and Roasted Garlic

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  2 tsp or 12g

• Water

  Plain, clean water

  4 cup or 947g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  8 cloves, minced or 24g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Zucchini

  Summer squash, includes skin, raw

  4 cup, chopped or 496g

• Coriander seed

  Spices

  1 tbsp or 5g

• Cumin

  Spices, cumin seed

  ⅔ tbsp, ground or 6g

• Paprika

  Spices

  ½ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Rinse the lentils. Combine lentils, turmeric, salt, and water in a large saucepan and bring to a boil, skimming any foam. Reduce heat, cover, and simmer until tender, 15–20 minutes; keep warm in the pot or transfer to a warm serving bowl.
2. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook until lightly golden. Stir in the cumin seeds (they should sizzle), then add the onion and zucchini; cook, stirring occasionally, until the zucchini is just tender, 10–15 minutes.
3. Grind the coriander seeds to a powder if whole. Sprinkle in the ground coriander and ground cumin, and cook, stirring, until fragrant and the zucchini is fully tender, about 10 minutes more.
4. Remove from the heat, stir in the paprika, and immediately pour the hot zucchini mixture over the warm lentils. Gently swirl to combine and garnish with cilantro. Serve with rice or Indian breads.