Lentil and Zucchini Delight – A New Way to Cook Zucchini!

In a medium pot, add lentils and water. Bring to a boil and simmer for about 25-30 minutes or until the lentils are tender. Drain any excess water and set aside.

Prepare the Zucchini:

Slice the zucchini into thin rounds or half-moons, depending on your preference.

Heat a little vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the garlic, zucchini slices, turmeric, and a pinch of salt and pepper. Cook for another 5-7 minutes until the zucchini is tender and lightly browned.

Make the Sauce:

In a small bowl, combine the rice flour with a little water to form a smooth paste. Stir this mixture into the skillet, allowing it to thicken and coat the zucchini and onion.

Add the cooked lentils to the skillet, mixing them into the zucchini and onion mixture. Add the sun-dried tomatoes, olives, and sweet pepper flakes. Stir well.

Finish the Dish:

In a separate bowl, mix Greek yogurt with garlic powder and a pinch of dill for a creamy dressing.

Once everything is heated through, remove the skillet from the heat.

Serve:

Serve the lentil and zucchini mixture with a dollop of garlic dill yogurt on top. Garnish with additional fresh dill if desired.

Serving and Storage Tips: