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Zucchini with Lentils and Roasted Garlic

This meal was pretty easy to make, as it didn’t have a whole lot of different ingredients to prep. It was tasty. BUT the most satisfying part of the meal was that my daughter (who we’ve struggled now for months to get her to eat solid food and is only now starting to eat them at almost 19 months) couldn’t stop eating it. She kept asking for more!

1 cup (175 g) yellow mung lentils, rinsed and drained
½ teaspoon ground turmeric
2 teaspoon salt
4 cups (1 liter) water
2 tablespoons oil
6 large garlic cloves, crushed
1 teaspoon cumin seeds
1 small onion (about ¼ lb/125 g), thinly sliced
4 small zucchini (about 1 lb/500 g), cut into ¼-in (6-mm)-thick half-moons
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon paprika
2 tablespoons chopped fresh coriander leaves (cilantro)

Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. 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 sauté 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 to 15 minutes.

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

Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.

Serves 6, Weight Watchers PPV: 4 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.