Photo: Mike Kenneally
Zucchini with Lentils and Roasted Garlic
13 ingredients
15 min + 45 min
Serves 6
openrecipes
A recipe for Zucchini with Lentils and Roasted Garlic by author of My Indian Kitchen, Hari Nayak.
Estimated Nutrition (whole recipe, rough)
316
Calories
12g
Protein
15g
Fat
37g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes