Indian Curried Lentils Recipe Recipe For Zucchini

COCONUT RED-LENTIL CURRY

Steps:

• Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
• Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

AUTO DRAFT

Steps:

• Heat the oil in a heavy pot over moderate heat. Add the onions and chopped ginger; cook 6 to 8 minutes or until the onions are translucent. Add the fresh pepper, garlic, cumin, coriander, turmeric and salt; continue cooking 1 minute. Add the lentils and stir to coat with the spices.
• Pour in the coconut milk and 2 cups of water. Cover the pot and simmer for 5 minutes, stirring occasionally. Toss in the zucchini, adding more water if the dish looks dry. Continue cooking, covered, 10 more minutes or until the zucchini is cooked, but still firm. Remove from heat, and let the curry rest with the lid on for 5 minutes. Sprinkle with chili flakes and garnish with the chopped coriander before serving.

SUMMER LENTILS WITH ZUCCHINI AND TOMATO SAUCE

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.
• Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.

LENTILS WITH ZUCCHINI AND RICE

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.

RED LENTIL AND ZUCCHINI CURRY

Steps:

• In a colander, rinse lentils thoroughly under cold running water. In a saucepan, combine lentils, 1 liter (approximately 4 1/4 cups) water, turmeric and 1/2 teaspoon cayenne pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are al dente, about 10 minutes. Season lightly with salt.
• Rinse and peel potatoes and carrots. Rinse zucchini. Cut potatoes, carrots, and zucchini into 1 cm (approximately 1/2 inch) cubes. Drain tomatoes and chop. Peel and finely chop onions and garlic and mix with ginger. Heat clarified butter in a large frying pan. Add onion, garlic and ginger mixture and cook until lightly browned. Stir in coriander, cumin, remaining cayenne and curry paste. Mix in cubed vegetables and tomatoes, along with 1/4 liter (approximately 1 cup) water. Bring to a boil, then cover and simmer over low heat about 10 minutes. Add lentils and cook until vegetables are tender, about 5 minutes more (add additional water if necessary).
• Season curry with salt and cayenne pepper. Divide among small bowls, season to taste with pepper, and serve with pita bread.