Pink Lentils with Zucchini Recipe - Vegetarian Times

Pink Lentils with Zucchini


Pink lentils cook in just 10 minutes, making them an ideal dried legume for quick suppers. A splash of vinegar at the end brightens the flavors of both the lentils and the spinach without adding extra fat or calories. For a different flavor combination, substitute cilantro for the sage and curry powder for the mustard.

  • 1Servings


  • 3 Tbs. pink lentils, rinsed and drained twice
  • 2 tsp. chopped fresh sage
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt, divided
  • 1 tsp. canola oil
  • 1 small zucchini, quartered and sliced 1/4-inch thick (1 cup)
  • 1/2 cup chopped tomato
  • 1 clove garlic, minced (1 tsp.)
  • 1 cup baby spinach leaves


1. Combine lentils, sage, mustard, 1/8 tsp. salt, and 3/4 cup water in medium saucepan. Cover, and bring to a boil. Reduce heat to low, cover, and simmer 8 to 10 minutes, or until lentils are tender but not soft.

2. Meanwhile, heat oil in skillet over medium-high heat. Add zucchini, tomato, garlic, remaining 1/8 tsp. salt, and 1 Tbs. water. Cover, and simmer 3 to 4 minutes, or until zucchini is tender but still crunchy. Stir in lentil mixture, and cook 2 minutes more. Season with salt and pepper, if desired. Serve hot over spinach leaves. Drizzle with balsamic vinegar.

Nutrition Information

  • Calories: 221
  • Carbohydrate Content: 33 g
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 752 mg
  • Sugar Content: 5 g