Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Rinse 3/4 cup red lentils until the water runs mostly clear. Prepare the vegetables:

   • Slice 12 oz zucchini lengthwise into thin ribbons with a vegetable peeler.
   • Finely dice 4 oz yellow onion.
   • Dice 8 oz tomatoes.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon ginger.

   Keep each prepared ingredient separate.

2. 2.

   Make the mint yogurt by combining:

   • 1/3 cup plain Greek yogurt
   • Zest and juice of 1/2 lemon
   • 2 tablespoons finely chopped mint
   • 1/8 teaspoon kosher salt

   Refrigerate until plating.

3. 3.

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the prepared onion and cook for 4 minutes until softened. Stir in the prepared garlic and ginger along with:

   • 1 teaspoon cumin seeds
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon garam masala
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds, until fragrant.

4. 4.

   Add the prepared tomatoes and cook for 3 minutes, crushing them lightly. Stir in the rinsed lentils, 2 1/2 cups water, and 1 1/2 teaspoons kosher salt. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 20 to 23 minutes, stirring occasionally, until the lentils are tender and creamy.

5. 5.

   During the final 8 minutes of simmering, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange the prepared zucchini ribbons in a loose layer, season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, and cook for 2 to 3 minutes, turning once, until golden in spots but still bright and supple.

6. 6.

   Spoon the dal into two shallow bowls. Twirl the zucchini ribbons into loose nests on top and finish each bowl with an elegant swirl of mint yogurt before serving.

Want more detail? See the temperature guide.