Careme

Instructions

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1. 1.

   Sort and rinse 3/4 cup dry lentils. Dice 4 oz yellow onion. Trim 12 oz zucchini and cut into 3/4-inch pieces, keeping it separate from the onion.

2. 2.

   Mince 4 garlic cloves. Strip and chop the leaves from 1/4 oz fresh mint. Zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice; save any excess for another use.

3. 3.

   Combine the rinsed lentils, 3 cups water and 1/2 teaspoon Diamond Crystal Salt flakes in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 25–30 minutes, until almost tender.

4. 4.

   Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 7–8 minutes, stirring occasionally, until golden at the edges.

5. 5.

   Add the prepared zucchini and 1 3/4 teaspoons Diamond Crystal Salt flakes to the skillet. Cook for 5 minutes, stirring occasionally, until lightly golden in places. Stir in the minced garlic, 1 teaspoon ground cumin and 1/2 teaspoon ground coriander; cook for 30 seconds until fragrant.

6. 6.

   When the lentils are almost tender, scrape the zucchini mixture into their saucepan. Simmer uncovered for 8–10 minutes, until the lentils are tender and the zucchini is soft but still holds its shape. Stir occasionally; add 1/2 cup water if the stew becomes too thick.

7. 7.

   Turn off the heat and stir in the measured lemon juice and zest, along with half the chopped mint. Divide between two shallow bowls and scatter the rest of the chopped mint over the top.

Want more detail? See the temperature guide.