Summer Lentils with Zucchini and Tomato Sauce Popular Recipes

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Summer Lentils with Zucchini and Tomato Sauce

"Fresh and full of flavor. Cook up lentils ahead of time to make this your favorite quick meal. A great way to use up your extra zucchini. Add a piece of crusty bread and you have a protein-packed, nutritious summer meal."

Ingredients :

• 2 1/2 cups water
• 1 cup French green lentils du Puy
• 1 tablespoon olive oil
• 1 zucchini, cubed
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons freshly chopped lovage
• 1 tablespoon chopped fresh thyme
• 2 cups spicy tomato sauce (such as Barilla® Arrabbiata)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.
• Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.

Notes :

• I normally cook a batch of lentils ahead of time to toss into recipes since they are a bit time consuming. Follow package instructions for cooking and soaking times. You should have about 2 1/2 cups. It's important to use whole lentils for this recipe so they don't break down in the sauce.

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