Another favorite summer time vegetable: zucchini. Without planning, I end up buying zucchinis every week in the summer since they are in season. Almost every time, I cook them in tomato sauce either with ground beef, with lentils or just with carrots and tomatoes. They’re delicious in my opinion. Although, I used to almost hate them when I was little. When I find myself with little time to cook, I slice them and broil them and they still taste great. So this recipe is one of my favorite ones with zucchinis. A side of rice would go perfectly with this light recipe.
4 zucchinis
3 carrots (shredded)
4 tomatoes (peeled and diced)
3 cloves garlic (crushed)
3 tbsp chopped fresh parsley
1 small onion (shredded)
¾ cup brown lentils (soaked for 1 hour)
1/3 cup olive oil
2 tbsp tomato sauce
1 tsp cumin
1 tsp red pepper flakes
¼ tsp ground black pepper
1 ½ tsp salt
2 cups water
Cut each zucchini in half lengthwise. Then, cut each half in half again ending up in four pieces. Chop the quartered zucchini ending up in large dices.
Heat olive oil. Saute the onions for 3-4 minutes or until transparent. Add carrots and continue sautéing for 2-3 more minutes. Add garlic and lentils. Cook for 3 minutes while continuing to stir. Add tomatoes and cook for 15 minutes with lid covered. Add tomato sauce and water and cook for 5 more minutes. Add zucchini and stir well. Cover and cook for 45 minutes on medium to low heat. Add the parsley and stir just before removing from the stove.
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