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Zucchini with Lentils and Roasted Garlic


Zucchini with Lentils and Roasted Garlic Recipe

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:
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