Warm Lentils with Zucchini and Herbs

By devogirl

I enjoyed fully mixing in my cheese so it melted slightly before digging in. This dish was great both as a dinner and lunch and I looked forward to the left overs which is a rare thing for me. I choose to use my homemade mustard which added a nice spice but I am sure that Dijon would also taste great.

Inspired by Vegetarian Times, September 2013 page 34

Ingredients

• 1 cup Green Lentils
• 1/4 cup Capers
• 3 Tablespoons Olive Oil
• 2 Tablespoon Lemon Juice
• 1 Teaspoon Spicy Beer Mustard (or Dijon)
• 1 Teaspoon Agave
• 2 cups Zucchini, diced
• 2 Teaspoons Olive Oil
• 1/2 cup Basil chiffonades loosely packed
• 2 Teaspoons Lemon Zest
• 3 oz Goat Cheese, crumbled

Preparation

Step 1

1.In a saucepan, bring 2 1/4 cups water to boil. While water is coming to boil, rinse and drain the lentils. Add lentils to boiling water, reducing heat to medium-low and simmer for 20 minutes.

2.Drain lentils and stir in capers. Set aside.

3.Whisk together 3 Tablespoons Olive Oil, lemon juice, agave, and mustard. Set aside.

4.Heat a large pan over high heat. Toss zucchini with 2 tsp olive oil and add to pan. Allow to start to brown then stir to allow other sides to brown. Continue this until all sides have soften and begun to brown. Turn off heat.

5.Add the zucchini to the lentils & capers. Stir in basil. Divide in 4 portions and evening distribute goat cheese and vinaigrette between the 4 portions.