SIDE DISH

INDIAN-STYLE ZUCCHINI AND RED LENTILS

• 1 or 2 tablespoons olive oil

Add just enough oil to coat a medium sauté pan or skillet; place over medium heat.

Add the onion and cook, stirring often, for 2 or 3 minutes, until it starts to soften. Add the zucchini and 1/4 teaspoon of the salt. Cook, stirring often, for about 10 minutes, until the zucchini softens and starts to brown. Adjust the heat as needed so the zucchini cooks but the onion does not burn.

Meanwhile, place the lentils in a small pot and add enough water to cover them by 2 inches, plus a pinch of salt. Place the pot over medium-high heat; once the liquid comes to a boil, reduce the heat to medium-low and cook, stirring occasionally, for about 8 minutes; start checking for doneness after 6 minutes.

When the zucchini is tender and has started to brown, add 1 teaspoon of the garam masala; stir to combine, then taste and add garam masala and salt as needed.

Drain the lentils and add to the zucchini-onion mixture. Cook over medium-low heat for 2 or 3 minutes, until the excess moisture from the lentils has evaporated; the mixture should still be moist.

Remove from the heat and add 1 tablespoon of the cilantro; mix well. Transfer to a serving dish and top with the remaining tablespoon of chopped cilantro. Serve immediately.

Makes 4 to 6 servings.

Per serving (based on 6): 91 calories, 5 g protein, 13 g carbohydrates, 3 g fat, 0 saturated fat, 0 cholesterol, 105 mg sodium, 3 g dietary fiber, 2 g sugar.

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