Sour Zucchini with Lentil and Carrot

This recipe is from Çukurova region in southern Turkey.

The region’s history dates back over 6,000 years. Hittites, the first inhabitants of this region were lived there during 18th century.

This region hosted many different cultures……..

Suitable weather which creates cultivable lands……

It shouldn’t be surprising that this region has very rich traditional cuisines like other regions in Anatolia.

Normally this food also includes chickpeas but unfortunately, I didn’t have chickpeas left. (I consumed all of them while trying to cook best veggie burger recipe (coming soon))… To be honest, I felt its absence. So, I definitely recommend you to put chickpeas too not only due to its health benefits also it gives perfect taste. Therefore, I will write original recipe below with chickpeas.

Also, I added carrot that is not in original recipe. I like the contrast of carrot’s sweet taste with sour lemon taste but you don’t have to add carrot.

And also, I prefer to slice vegetables rounds but again. It is your creativity. You can decide which shape you want.

Ingredients:

4-5 middle size zucchini (slice it rounds)

2 middle size carrots (slice it rounds too)

3 tablespoon olive oil

1 middle size onion (chopped)

1 garlic bulb

1 big chopped tomatoes / tomato puree

1 teaspoon red pepper pasta (if you don’t have, tomato puree will be enough too or you can finely chop and add 1 sweet red pepper)

1 coffee cup lentil (put lentils into hot water. 3 cups water for 1 cup lentil. Boil lentil around 10 minutes. Don’t drain it. You will use this water to cook your vegetables too)

1 coffee cup chickpeas (Clean and put dried peas in drinking water at night before you sleep (unless you use pressure pan).The day after, boil the peas in the pot (if you have pressure pan, I think you know how long it takes. Overall, it takes 10-15 minutes maximum. If you use pot, it takes around 30 minutes (you can take and taste one. It should be too soft as it will be cooked again with vegetables). Drain it.

½ lemon’s juice (you can use 1 lemon too. It depends on how much sourness you like)

Preparation

Put olive oil and chopped onions into pan and stir onions until they become softer and their color turn to golden (5-7 minutes)

Add tomato/red pepper sauce. Stir 2 minutes and add zucchini, garlic and carrots. Stir around 5 minutes more.

Add lentils and chickpeas and chopped tomatoes (or tomato purees).

Add lemon juice and salt.

Reduce the heat and close the pan.

Cooking time depends on your pan you use. If you have pressure pan like me, I think you know how much time it needs. Overall, it takes 10-15 minutes maximum. If you use pot, it takes around 30-40 minutes (try carrots and zucchinis if they are cooked).