GLUTEN FREE ZUCCHINI AND LENTIL PASTA
1 cup of organic lentils
2 cups water
4 medium zucchini, diced
1 small yellow onion (or half a medium onion), diced
2 cloves garlic, minced
1 Tbsp coconut oil (or another oil for high-heat)
1 pound pasta (Quinoa, brown rice, etc)
Juice from 1 lemon
Extra virgin olive oil
Freshly-ground black pepper and sea salt to taste
Preheat oven to 450 degrees
Add lentils and water to a medium pot. Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes. Set aside.
Meanwhile, toss zucchini with onions, garlic, and oil and lay flat in a single layer on a sheet pan. Roast for 15 minutes, turning at least once, until zucchini is tender and golden brown. Remove from oven and set aside.
While lentils and zucchini are cooking, boil water for pasta and cook according to directions. Toss lentils, zucchini and pasta together with lemon juice. Drizzle with olive oil and top with black pepper and salt to taste. Serve warm.