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Turkish Zucchini and Lentils

This low calorie meal is full of flavor and rich in nutrients. Serve with Turmeric Rice or couscous.


  • 1 1/2 – 2 c cooked lentils, drained and salted
  • 4 medium zucchini, sliced 1/3 inch thick
  • 1 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp fresh dill, chopped
  • 2 Tbsp fresh mint, chopped
  • 1 c plain yogurt


  • Preheat oven to 400 degrees F.
  • Place oil on large baking sheet. Toss zucchini in the oil until well-coated.
  • Add red pepper flakes, paprika, turmeric, salt and pepper; toss again until evenly spiced.
  • Place zucchini slices in single layer and bake 15 minutes. Transfer to serving dish.
  • Add drained, hot lentils to top in even layer.
  • Make yogurt sauce by stirring yogurt, dill and mint together. Serve on top of lentils.

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