Sauteed lentils and zucchini- a jack of all trades
Many of you know that I have been a vegetarian for over 25 years so I am always incorporating some kind of natural protein source whenever I can in my meals. I’ve always loved legumes as they are versatile and can be prepared in countless ways.
Although I love all kinds of beans and chickpeas, the legume that it’s most dear to me is undoubtedly lentils: they don’t require night long pre-soaking and they deliver an incredible amount of protein, fibers and iron- a vegetarian’s dream!
Ingredients- serves 4- 6
- 2 tbsp evoo 
- 1 large yellow onion (can substitute with leeks or shallots), diced 
- 2 garlic cloves, minced + 1 peeled 
- 1 bay leaf 
- 1 cup french green lentils 
- 2 medium zucchini, quartered and diced 
- 1 tsp turmeric (optional) 
- 5 sage leaves 
- salt and pepper to taste 
- Cook the lentils: soak lentils in water for a couple of minutes and drain after removing any lentils that are floating on the surface. Bring a saucepan of water to boil after adding 1 peeled garlic clove and 1 bay leaf. Boil lentils until al dente (about 18 min but check at 15), drain and discard garlic and bay leaf. 
- While lentils are cooking, heat the olive oil over medium heat in a large, deep sauté pan. Add the onions and a pinch of salt and cook, stirring occasionally, until onions start to get some colour, 7-8 minutes. Add the garlic and sauté for another 3-4 minutes. 
- Add the turmeric, zucchini and sage leaves and sauté at medium- high heat, stirring frequently, for 7- 8 minutes. Adjust salt. 
- Add lentils and sauté for few more minutes, until zucchini are fully cooked. If the zucchini/lentil mix is getting too dry, add a little of vegetable stock or hot water . Adjust salt and pepper to taste. 
The simple yet delicious lentil-zucchini combo is one of those dinner’s savers that can be prepared in no time and used in different ways:
- as is as a side dish 
- used as a pasta sauce (whole wheat or spelt pasta work very well with the earthiness and rusticity of brown lentils) 
- as a base for a farro or quinoa salad 
Enjoy!


