Red Lentil Ragu with Zucchini, Fresh Basil, and Lemon. Packed with plant-based protein, fiber, and flavor. Best yet-ready in 15 minutes!
Ingredients
2 cup red lentils, rinsed
¾ tsp sea/kosher salt, divided
3¼ cups water
1 cup fresh basil
½ cup chopped scallions
3 cups small diced zucchini
½ tbsp garlic (2-3 cloves)
zest of a lemon (about ½ tbsp) and 1-2 tbsp fresh juice, to taste (I used 1 tbsp)
Serving suggestions: serve atop zucchini noodles (roughly 1½ cups per person) or other pasta, with ¼ cup fresh pesto, salt pepper, and some pistachios
Instructions
Place water and red lentils into a saucepan and bring to a boil, reduce heat to low and simmer until lentils have softened, but don't let them get mushy, about 15 minutes. If lentils aren't finished and there's no more water, add additional water, about ½ cup. If too much liquid remains, and lentils are finished cooking, drain remaining water and return to pan. Add in ¼ tsp salt.
Add in zucchini, garlic, scallions, stir and cook for about 3-4 minutes. Add additional ¼ tsp of salt.
Remove from heat. Add in fresh basil, lemon zest and fresh juice. Season with remaining salt (if desired) and pepper.
pesto, and then top with the ragu. Add additional fresh basil to garnish and sprinkle with pistachios. Alternatively, serve this with brown rice or on its own.