Zesty Golden Lentil & Zucchini Skillet
This week's recommendation is a budget-friendly powerhouse that transforms humble red lentils and seasonal zucchini into a vibrant, protein-packed meal. It is incredibly cost-effective, using pantry staples to create a fresh, zesty flavor profile perfect for a warm Week 27 evening.
Ingredients
- Red lentils (dried)250 g
- Zucchini2 stk
- Yellow onion1 stk
- Garlic cloves3 stk
- Vegetable stock700 ml
- Turmeric powder1 tsp
- Lemon (juice and zest)1 stk
- Cooking oil2 tbsp
- Salt and black pepper1 pinch
- Fresh parsley or cilantro (optional)1 handful
Instructions
Finely dice the onion and mince the garlic. Heat the oil in a large skillet or deep pan over medium heat, and sauté the onion until translucent, about 3-4 minutes. Add the garlic and turmeric, stirring for another minute until fragrant.
Rinse the red lentils thoroughly under cold water. Add them to the pan along with the vegetable stock. Bring to a boil, then reduce heat and let it simmer for about 10 minutes. The lentils should start to soften but still hold some shape.
While the lentils simmer, grate or finely dice the zucchini. Stir the zucchini into the pan. If the mixture looks too dry, add a splash of water. Cook for another 5-7 minutes until the zucchini is tender and the lentils have absorbed most of the liquid, creating a thick, creamy consistency.
Remove from heat. Stir in the lemon zest and fresh lemon juice to brighten the flavors. Season generously with salt and pepper. Top with fresh herbs if available and serve as is, or with a slice of toasted budget-friendly bread.
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