Best 5 Lentils With Zucchini Recipes

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Packed with protein, fiber and iron, lentils are a great addition to any diet. They're also relatively inexpensive and easy to cook, making them a perfect option for busy weeknight meals. Lentils and zucchini are a particularly good combination, as the zucchini adds a fresh, summery flavor to the dish. Plus, the two ingredients cook in about the same amount of time, so you can have a delicious and nutritious meal on the table in no time.

Let's cook with our recipes!

LENTILS WITH ZUCCHINI



Lentils With Zucchini image

Make and share this Lentils With Zucchini recipe from Food.com.

Provided by Erik H

Categories     Lentil

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup lentils
2 1/2 cups water
1/2 teaspoon turmeric
3 tablespoons ghee
2 garlic cloves, chopped
1/2 inch slice fresh ginger
1 green chili pepper, chopped
1 zucchini, chopped
1/2 teaspoon garam masala
1 teaspoon cumin seed
salt

Steps:

  • Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
  • In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
  • Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
  • In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
  • Serve lentils hot with the ghee/cumin seeds.

Nutrition Facts : Calories 261.6, Fat 19.9, SaturatedFat 12, Cholesterol 49.1, Sodium 22.2, Carbohydrate 16.9, Fiber 5.5, Sugar 4.6, Protein 6.6

LENTILS WITH ZUCCHINI AND RICE



Lentils with Zucchini and Rice image

Husband-approved vegetarian fare with zucchini and lentils!

Provided by Bex

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 14

4 cups water
1 cup dry lentils
½ cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

Steps:

  • Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
  • Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
  • Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g

ORZO SALAD WITH LENTILS AND ZUCCHINI



Orzo Salad With Lentils and Zucchini image

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs - none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt (such as Diamond Crystal)
1 cup green or brown lentils
1 cup orzo
1/2 cup extra-virgin olive oil
1/4 cup lemon juice (from 2 lemons)
1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers)
Black pepper
1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
2/3 cup raw pistachios or walnuts, coarsely chopped
3 scallions, thinly sliced
1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix

Steps:

  • Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
  • Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
  • Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

ZUCCHINI-LENTIL FRITTERS WITH LEMONY YOGURT



Zucchini-Lentil Fritters With Lemony Yogurt image

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Side     Zucchini     Lentil     Yogurt     Parsley     Onion     Fry     Pan-Fry     Cast Iron     Fritter     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free     Kid-Friendly     Food Processor

Yield 4 servings

Number Of Ingredients 15

Lemony yogurt:
¾ cup whole-milk yogurt
2 Tbsp. fresh lemon juice
½ tsp. sugar
Kosher salt
Fritters:
1 cup red lentils (masoor dal)
1 medium zucchini (about 5 oz.)
½ medium onion, thinly sliced
1¾ tsp. kosher salt, divided, plus more
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
¼ tsp. ground turmeric
1 cup parsley leaves with tender stems
1 Tbsp. finely grated lemon zest
1 cup ghee or neutral vegetable oil

Steps:

  • Lemony yogurt:
  • Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
  • Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
  • Fritters:
  • Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)
  • Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
  • Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
  • Transfer fritters to a platter. Serve with lemony yogurt alongside.

LENTIL BURRITOS



Lentil Burritos image

I'm constantly trying to incorporate healthy but tasty meals into our menu. Kids and adults alike love these mildly spiced burritos that combine filling lentils with crisp zucchini. -Pam Masters, Wickenburg, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 burritos.

Number Of Ingredients 10

2 cups water
1 cup dried brown lentils
2 tablespoons dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 small zucchini, chopped
1 cup taco sauce
1 cup shredded part-skim mozzarella cheese
8 flour tortillas (8 inches), warmed

Steps:

  • Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

Nutrition Facts : Calories 313 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 452mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • Use a variety of lentils. There are many different types of lentils available, each with its own unique flavor and texture. Experiment with different types to find ones you like best.
  • Soak the lentils before cooking. This will help them cook more evenly and reduce cooking time.
  • Use a flavorful broth. The broth you use will add a lot of flavor to the lentils. Use a broth that you enjoy the taste of.
  • Add vegetables and spices. Vegetables and spices will add flavor and nutrition to your lentils. Experiment with different combinations to find flavors you enjoy.
  • Serve the lentils with a variety of toppings. There are many different toppings you can serve with lentils, such as yogurt, cheese, nuts, and seeds. Experiment with different toppings to find ones you like best.

Conclusion:

Lentils with zucchini is a versatile dish that can be served as a main course, side dish, or soup. It is a healthy and affordable meal that is packed with flavor. Experiment with different recipes and ingredients to find the perfect lentil dish for you.

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