Weeknight Lentil Bowls with Zucchini Ragout and Basil Vinaigrette
When you’re short on time but still want to feed the family a healthy meal, these bowls are perfect. They are ready in just about 30 minutes.
For the lentils
- 1½ cups green lentils
- 2 tbsp Organic Extra Virgin Olive Oil, plus more for drizzling
- 2 medium zucchini, diced
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 2 cups diced cherry tomatoes
- salt and black pepper, to taste
- 8 oz fresh ricotta
For the basil vinaigrette
- 2 cups fresh basil leaves
- 2 tsp dijon mustard
- 2 tbsp Organic Red Wine Vinegar
- ½ cup Organic Extra Virgin Olive Oil
- salt, black pepper, and red pepper flakes, to taste
Here are your instructions:
First, cook the lentils. Place them in a medium pot and cover with water. Add a large pinch of salt to the pot and bring to a boil. Once boiling, reduce heat to medium-low and simmer until lentils are tender, about 25-30 minutes.
Meanwhile, prepare the ragout. Heat the olive oil in a large saucepan over medium-high heat. Add the zucchini, onion, salt and black pepper. Saute until the zucchini and onion are tender and starting to brown, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Remove from the heat and stir in the tomatoes. Season to taste with salt and black pepper.
To make the basil vinagirette, combine the basil, mustard and vinegar in the bowl of a food processor. Pulse until basil is shredded into small pieces. Add the olive oil in a slow stream with the food processor still running. Season to taste with salt, black pepper, and red pepper flakes.
In a large bowl, toss the lentls with the zucchini ragout. Drizzle with the basil vinaigrette and top with a dollop of the ricotta. Serve warm.
An Eats Well With Others Original