A pot dish from Malaysian home cooking, this stew is made by combining whatever vegetables are left in the fridge with red lentils. Built mainly on olive oil, this stew offers a heart-healthy, filling meal that packs well for a lunchbox.
Sauté the onion and garlic cloves in olive oil until soft, then add the cumin.
Add the carrot and potato and stir for 3 minutes.
Add the red lentils and water, bring to the boil, then simmer over low heat for 15 minutes.
Add the diced zucchini and salt, cook for 5 more minutes, and serve hot.
Add firm vegetables like carrot and potato before soft ones like zucchini, or the soft ones will turn mushy.
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