Lentils with Zucchini & Mint
Lentils with zucchini and mint.
Does the combination sound strange to you? I was not sure if summer zucchini would work well with lentils and mint, but since I felt like playing in the kitchen I went for it. Never be afraid to just try out something new. You will be surprised at how much you might like a new combination, and if it isn’t so good.. just add a lot of cheese until it is! At least that is my motto! Luckily, these lentils with mint and zucchini married well together into a beautiful dish. The mint and a hint of lemon add brightness to the flavor that is much needed in this weather. And the zucchini not only add a pop of color, but they lighten up the dish a bit. Our friends just had the most adorable baby, so I made a big batch of this dish to bring to them. I hope they enjoy it!
Lentils with Zucchini & Mint
Serves 4-6
Ingredients:
1 medium onion, diced
1 tbs olive oil
1 cup rinsed USA brown lentils
1 cup rinsed bulgur wheat
5 cups water
3 medium zucchini, cut in small pieces
1 big handful fresh mint leaves
4 oz feta, crumbles
juice from 2 lemons
kosher salt and freshly ground black pepper
Directions:
Heat olive oil in a big pot over medium heat. Add the diced onion and cook for 10 minutes until the onions are translucent. Add the rinsed lentils and bulgur wheat and water and bring to a boil. After it comes to a boil bring the heat down and simmer for 30 minutes until the lentils and bulgur wheat are chewy yet slightly soft. Meanwhile heat another pan over medium heat. Add the zucchini and cook for 5 minutes, stirring often, until the zucchini are slightly tender. Chop up the mint. Add the mint, zucchini, lemon juice and feta to the lentil/bulgur mixture. Mix until combined. Taste. Add kosher salt and freshly ground black pepper to taste. Serve warm or cold, as you like. Enjoy!
*I am sharing both new and old favorite dry lentil and pea recipes over the next two weeks as part of my participation in the USA Dry Pea and Lentil Recipe Rivalry. Visit the recipe rivalry website to see the other bloggers involved!
Recipe #1: Rustic Lentil Salad
Recipe #2: Mushroom Lentil Burgers
Guess what we are having for dinner tonight?!?!?! This, but over a SPINACH SALAD instead of pasta. I can’t wait!!!!
10 Responses to “Lentils with Zucchini & Mint”
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that’s so great that you used mint in this recipe…for some reason i always forget about it even though the flavor goes so well with so many great dishes!
I think a lentil party is in order…and I’m inviting myself. I love when new/different food combinations come together to produce something expectantly good!
I’ve never used mint to cook with, but I love lentils, so this has to be delish. 🙂
Jenn
You have convinced me to buy some lentils! I’ve actually never made them!! I think it was because my dad used to make them for himself (mom and I were not a fan) when I was younger and I used to think they looked like bunny poop haha! Although he just ate them straight up, boiled. I like them now though! Thanks for all the ideas!
i love mint! this dish looks really creamy and wholesome!
Yummy recipe! I’ll have to give that a try!
Oh I just planted some mint a week or so ago and this looks delicious! Not to mention…I LOVE lentils!