Lentils with Zucchini and Mozzarella
ekilu Team
ingredients
8
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
mozzarella cheese
4 oz
zucchini
1 unit
onion
1/2 unit
carrot
1 unit
garlic
1 clove
Pantry ingredients
canned lentil
5 tbsp
salt
2 pinches
olive oil
3 tbsp
Instructions
1
Wash and drain the canned lentils. Cut the ball of mozzarella cheese into fourths. Set aside.
2
Peel and mince the garlic and carrot. Peel and mince the onion. Use a food processor if you have one.
3
Wash and dice the zucchini (or half if very large).
4
Put the olive oil into a skillet and heat. Fry the garlic, onion, and carrot for several minutes over medium heat, stirring often.
5
Add the zucchini to the skillet, together with the salt. Cook with the other vegetables over low heat, about 5 minutes.
6
Add the lentils and cook with the other vegetables for 5–7 minutes.
7
Transfer the contents of the skillet to a plate. Add the mozzarella pieces. If you have made the dressing suggested in “tips and tricks”, drizzle over everything and serve.
Tips & Tricks
You should try making this dressing. In a food processor, combine 6 tablespoons of olive oil, 1 tablespoon wine vinegar, a handful of basil leaves, and several pinches of salt and pepper. Blend thoroughly and drizzle over the salad.
We are keen lentil fans at Nooddle. Find many more delicious lentil recipes using our search by ingredient function.
You can also browse the “Legumes” category where you’ll find delicious and modern home-style lentil recipes, vegetarian lentil recipes, and other fabulous ideas to make eating the recommended weekly ration of this nutritious food group a real pleasure.
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