Fragrant cumin & coriander gently spice up zucchini & lentils for a quick, extremely satisfying one-pot weekday meal.

Serves 6
Total time: 1-1.15 hours


3 cloves of garlic, minced
2 leeks, chopped
1 red onion, thinly sliced
1 Tb cumin
1 Tb coriander
2 tsp paprika
1 tomato, chopped
1/2 cup sundried tomatoes, chopped
4 medium sized zucchini, chopped into 2 inch half-moons
2 cups vegetable stock
1 cup green or puy lentils, preferably soaked beforehand
2 red peppers, roasted whole, then chopped & seeds removed

Although best soaked in water over-night, even just 20-30 min before cooking moistens them a lot. If I’m short on time, I will just soak them whilst prepping the other ingredients.


This tastes even better once cooled, once the flavours have been allowed to meld. It can be re-warmed again, but is as delicious as a cold meze!


Firstly, preheat the oven to 200°C and place the peppers whole in the centre of the oven on parchment paper. Roast the peppers for around 20 minutes till browned and the skin is soft.

Next, take a medium-sized pot and sauté garlic in a little vegetable stock until slightly browned. Add the leeks and onion and sauté till the onion is caramelised. Add the spices and the tomatoes.

Cook for a few minutes till fragrant and the tomatoes begin to break down. Add the zucchini and cook for a further few minutes. Add the stock and lentils, bringing the lentils to a boil.

Once boiling, reduce to a simmer and cook for around 25 minutes, dependent on whether the lentils have been pre-soaked. Add more water if needed.

When the lentils are tender, take them off heat and add the roasted peppers.

Season with pepper.