Thursday, July 3, 2008

Zucchini and Lentils

This was one of the first dishes my daughter ate when we introduced her to solid foods. We could not get it in her mouth fast enough. Now that she is a vegetarian she still loves it. The timing on this dish is kind of tricky. If your zucchini is too soft...Yucko. If your lentils are too hard, then call a dentist. So don't fret if you don't get it right the first time out. Simple easy ingredients, and the taste is fantastic.

1 cup dry lentils
4 zucchini, wiped off, quartered and chopped
1 large onion, sliced form top to bottom
2-4 T oil(I prefer olive)
Salt and pepper to taste(I prefer mine a little bit on the salty side)
In a small pot, pre-boil your lentils in enough water to cover about 1-2 inches. Cook until 1/2-3-4 of the way cooked. When the skins are cracked, you are close. Meanwhile, saute onion in oil until soft. Add zucchini and cook down partially, then add cooked lentils and cooking water. Stir together until mixed. Cook until zucchini are done but not mushy. If not cooking down enough, you may need to add some extra water. Add salt and pepper, and enjoy!

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