Summer Lentils with Zucchini and Tomato Sauce recipe

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Ingredients

2 ½ cups water
1 cup French green lentils du Puy
1 tablespoon olive oil
1 zucchini, cubed
½ large onion, diced
2 cloves garlic, minced
2 tablespoons freshly chopped lovage
1 tablespoon chopped fresh thyme
2 cups spicy tomato sauce (such as Barilla® Arrabbiata)

Nutrition Info

288.9 calories
carbohydrate: 39.1 g
cholesterol: : -
fat: 10.5 g
fiber: 10 g
protein: 11.9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 626.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Fresh and full of flavor. Cook up lentils ahead of time to make this your favorite quick meal. A great way to use up your extra zucchini. Add a piece of crusty bread and you have a protein-packed, nutritious summer meal.

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