Pink Lentils with Zucchini

• 3 Tbs. pink lentils, rinsed and drained twice
• 2 tsp. chopped fresh sage
• 1 tsp. Dijon mustard
• 1/4 tsp. salt, divided
• 1 tsp. canola oil
• 1 small zucchini, quartered and sliced 1/4-inch thick (1 cup)
• 1/2 cup chopped tomato
• 1 clove garlic, minced (1 tsp.)
• 1 cup baby spinach leaves
• Balsamic vinegar, for drizzling

1. Combine lentils, sage, mustard, 1/8 tsp.
2. salt, and 3/4 cup water in medium saucepan.
3. Cover, and bring to a boil.
4. Reduce heat to low, cover, and simmer 8 to 10 minutes, or until lentils are tender but not soft.
5. Meanwhile, heat oil in skillet over medium-high heat.
6. Add zucchini, tomato, garlic, remaining 1/8 tsp.
7. salt, and 1 Tbs.
8. water.
9. Cover, and simmer 3 to 4 minutes, or until zucchini is tender but still crunchy.
10. Stir in lentil mixture, and cook 2 minutes more.
11. Season with salt and pepper, if desired.
12. Serve hot over spinach leaves.
13. Drizzle with balsamic vinegar.

pink lentils, fresh sage, mustard, salt, canola oil, zucchini, tomato, clove garlic, baby spinach leaves, vinegar

Taken from www.vegetariantimes.com/recipe/pink-lentils-with-zucchini/ (may not work)