Lake Isle Press

Squash & Green Lentil Medley

Green lentils, summer squash, and a variety of spices make a colorful dish. Delicious as well as nutritious!

Squash & Green Lentil Medley


  • 1 cup dried green lentils, picked over, washed and drained
  • 1/2 teaspoon ground tumeric
  • Salt
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin seeds
  • 2 whole star anise
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium summer squashes, cut into 1-inch cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup water
  • Juice of 1 lemon
  • 2 tablespoons finely chopped cilantro


Place the lentils, tumeric, and a pinch of salt in a large pot, cover with water by 2 inches, and bring to a boil over high heat, skimming off any foam.  Reduce the heat to low and simmer until the lentils are cooked but still firm, 20 to 25 minutes.  Drain and reserve the lentils.

Meanwhile, heat the oil in a medium saucepan over medium heat.  Add the cumin seeds and star anise and fry until slightly darkened and fragrant, about 2 minutes.  Add the onion and garlic and cook, stirring until golden brown, about 5 minutes.  Stir in the squash, ground cumin, and coriander and cook for 2 minutes, stirring until well combined.  Add water and cook until the squash is cooked, about 5 minutes.  Stir in the lentils, lemon juice, and cilantro and cook until well combined.  Adjust the seasoning with salt to taste and serve hot.

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