pink lentils with zucchini

pink lentils cook in just 10 min, making them ideal for quick dinners. a splash of vinegar at the end brightens the flavors of both the lentils and the spinach without adding extra fat or calories. for a different flavor combination, substitute the cilantro for the sage and curry powder for the mustard. happy tasting!

courtesy of: vegetarian times
serves: 1
20 min

- 3 tbsp pink lentils, rinsed and drained twice
- 2 tsp chopped fresh sage
- 1 tsp dijon mustard
- 1/4 tsp salt, divided
- 1 tsp canola oil
- 1 small zucchini, quartered and sliced 1/4" thick
- 1/2 c chopped tomato
- 1 clove garlic, minced
- 1 c baby spinach leaves
- balsamic vinegar for drizzling

1. combine the lentils, sage, mustard, 1/8 tsp salt, and 3/4 c water in a medium saucepan. cover and bring to a boil. reduce heat to low, cover, and simmer 8 - 10 min, or until lentils are tender, but not soft.

2. meanwhile, heat oil in skillet over med-hi heat. add zucchini, tomato, garlic, remaining salt, and 1 tbsp water. cover, simmer 3 - 4 min or until zucchini is tender, but still crunchy. stir in lentil mix and cook 2 min more. season with salt and pepper if desired. serve hot over spinach leaves. drizzle with vinegar.