Warm Lentils with Zucchini & Herbs
Servings: 4 Time: 30 minutes or fewer
Lentils1 cup green or Puy lentils, rinsed and drained ¼ cup capers Vinaigrette 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!)
Zucchini2 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
- 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.
- To make Vinaigrette: Whisk together all ingredients until emulsified. Season with salt and pepper, if desired.
- 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.
- 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