RECIPE – Warm Lentils with Zucchini & Herbs

Warm Lentils with Zucchini & Herbs

Servings:  4                         Time: 30 minutes or fewer



  1 cup green or Puy lentils, rinsed and drained
  ¼ cup capers
  2 ½ TBS olive oil
  1 TBS lemon juice
  1 clove garlic, minced (1 tsp)
  ½ Tsp Dijon mustard
  ½ Tsp honey  (I omit & it’s still delicious!)


  2 medium zucchini, diced (2 cups)
  2 Tsp olive oil
  ½ cup loosely packed mint or basil leaves, thinly sliced
  2 Tsp grated lemon zest
  1 cup crumbled soft goat cheese



  1. To make lentils:  Bring 2 ¼ cups water to a boil in medium saucepan.  Stir in lentils, reduce heat to medium-low, and simmer 20 minutes, or until lentils are tender.  Drain; stir in capers.
  2. To make Vinaigrette:  Whisk together all ingredients until emulsified.  Season with salt and pepper, if desired.
  3. To make Zucchini:  Toss zucchini with oil in bowl, and season with salt, if desired.  Heat large skillet over high heat.  Add zucchini, and cook 1 minute, then stir, and cook 3 to 4 minutes more, or until zucchini develops sear marks.  Transfer zucchini to large bowl; stir in mint or basil and lemon zest.
  4. Serve Lentils topped with Zucchini and 1 TBS Vinaigrette.  Sprinkle with goat cheese.

Nutrition Info (Per serving):

347 cal; 17 g protein; 19 g total fat (6 g sat fat); 32 g carb; 13 mg cholesterol; 371 mg sodium; 9 g fiber; 4 g sugars

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