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…
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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