I get a box of organic produce delivered to my house every 2 weeks. In the last delivery there were three beautiful zucchini. Instead of turning to the internet, I turned to one of my favorite cookbooks, Extending the Table. This recipe is a new favorite! I loved the earthiness of the red lentils combined with the texture and firm freshness of the zucchini.
My Tweaks: I used coconut oil and added some garlic paste and ginger paste, just because those are common flavor profiles for Indian food. I didn’t have a hot pepper, so I used aleppo pepper. I served it over brown rice couscous.