Zucchini and Red Lentil Stew
The only fresh veggies I had in my refrigerator were some zucchini squash and red bell peppers. I scrambled through my pantry to see what I could whip up, and decided to make a Red Lentil Stew! If I had an onion, I would have definitely started this with sauteed onion...
Zucchini and Red Lentil Stew
by Sarah Farsh March 23, 2013
- 3 zucchini squash, diced
- 2 red bell peppers, seeded and diced
- 1 cup shitakki mushrooms (I used frozen)
- 1 can diced tomatoes (unsalted, no-oil)
- 2 cups red dried red lentils
- 1 tsp mustard seeds
- 1 tsp turmeric
- pinch of cinnamon
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp agave nectar
- 1 tsp soy sauce
- juice of one lemon
- 1/2 cup vegetable stock
In a pot, saute in order: zucchini, red peppers and shitakki mushrooms. Add lentils, mustard seeds, all spices, diced tomatoes, agave nectar, soy sauce, lemon juice and vegetable stock, and mix together well. Cook on low/medium heat, stirring occasionally, for 15-20 minutes. Serve with qunioa, brown rice, or on its own!
