Thursday, September 6, 2012

Zucchini with Lentils and Roasted Garlic

Ok so first things first.  I know exactly what this looks like.  And it doesn't look appetizing.  When we first mixed the dish together I had some interesting thoughts - and few of them were good.  The one exception was that the smell of the spices (particularly the cumin and the coriander) was very nice.  But once you get over the texture, which is similar to baby food, it's not bad.  I would love to say that it's amazing, but it wasn't there for me.  Maybe it was the texture or maybe it was something else.  I just don't know.  I wish our dish had looked anything like the original on Steamy Kitchen, but clearly we messed something up there.  But let's be honest, even if the texture had been perfect it still would not have made it to my list of dishes that I love and can't wait to make again.  Oh well.  At least we tried!

Recipe after the jump!

Zucchini with Lentils and Roasted Garlic
Adapted from Steamy Kitchen

1 cup yellow lentils, rinsed and drained
1/2 tsp ground turmeric
2 tsp salt, plus 1/2 tsp
2 1/2 cups water (or more, depending on what your lentils require)
2 tbsp oil
6 large garlic cloves, crushed
1 tsp cumin seeds
1 small onion, thinly sliced
2 large zucchini, cut into ¼-in (6-mm)-thick half-moons
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp paprika
2 tbsp cilantro, roughly chopped

Place the lentils, turmeric, 2 tsp salt and water in a large saucepan. Cook according to package instructions. Transfer to a serving bowl. Cover the bowl and keep warm.

In a medium saucepan, heat the oil over medium heat. Add the garlic and saute until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 minutes.  Season with salt.

Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 additional minutes.

Remove the pan from the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Season to taste with additional salt (if necessary).  

Serve with your choice of Indian breads or rice.

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