Pink Lentils with Zucchini Recipe

Name: Pink Lentils with Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. 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-inch thick (1 cup); 1/2 cup chopped tomato; 1 clove garlic, minced (1 tsp.); 1 cup baby spinach leaves; Balsamic vinegar, for drizzling

Servings: persons

1
Combine lentils, sage, mustard, 1/8 tsp.
2
salt, and 3/4 cup water in medium saucepan.
3
Cover, and bring to a boil.
4
Reduce heat to low, cover, and simmer 8 to 10 minutes, or until lentils are tender but not soft.
5
Meanwhile, heat oil in skillet over medium-high heat.
6
Add zucchini, tomato, garlic, remaining 1/8 tsp.
7
salt, and 1 Tbs.
8
water.
9
Cover, and simmer 3 to 4 minutes, or until zucchini is tender but still crunchy.
10
Stir in lentil mixture, and cook 2 minutes more.
11
Season with salt and pepper, if desired.
12
Serve hot over spinach leaves.
13
Drizzle with balsamic vinegar.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbs. pink lentils, rinsed and drained twice, 2 tsp. chopped fresh sage, 1 tsp. Dijon mustard, 1/4 tsp. salt, divided, and more.

Yes, Pink Lentils with Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pink Lentils with Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions