1 cup yellow lentils, rinsed and drained
1/2 tsp. ground turmeric
2 tsp. salt
4 cups water
2 Tbsp. coconut oil
6 large garlic cloves, crushed
1 tsp. cumin seeds
1 small onion, thinly sliced
4 small zucchini, cut into 1/4 inch thick half moons
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. paprika
2 Tbsp. chopped fresh cilantro
Place lentils, turmeric, salt and water in a large saucepan. Bring to boil, skim off any foam. Reduce heat and simmer, covered until lentils are cooked (15-20 min). Transfer to a serving bowl, cover and keep warm.
In a medium saucepan, heat oil over medium heat. Add garlic and sauté until golden brown. Add cumin seeds (they should sizzle when they touch the oil). Quickly add the onion and zucchini and cook 10-15 minutes.
Add ground coriander and cumin and continue to cook until zucchini is done (about 10 min).
Remove pan from heat. Add paprika and immediately pour over hot lentils. Swirl lightly to mix and garnish with fresh cilantro.
Serving with quinoa or your other favorite gluten free grain.