A Malaysian home-style one-pot dish that combines leftover refrigerated vegetables with red lentils. This olive oil-forward stew makes a hearty, heart-healthy meal that can also be packed in a lunchbox.
Sauté the onion and garlic cloves in olive oil until softened, then add the cumin.
Add the carrot and potato and stir for 3 minutes.
Add the red lentils and water and bring to a boil. Simmer over low heat for 15 minutes.
Add the chopped zucchini and salt. Cook for 5 more minutes and serve hot.
Add firm vegetables such as carrots and potatoes before softer vegetables such as zucchini; otherwise, the softer vegetables may become mushy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
