Red Lentil Soup with Rice -Tatlı Malhıta
October 20, 2023
Heaven’s Mud – Cennet Çamuru
November 3, 2023
Zucchini is one of the most versatile summer vegetables. You can stuff them, fry them, and make appetizers or salads. This one is easy to make, light and delicious. Vegetarian, vegan, gluten free, yet full of taste…Enjoy!
Ingredients:
- 3 medium to large zucchini
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2-3 cloves of garlic, sliced
- 3-4 multi-color small peppers, chopped
- 1/4 cup jasmine rice
- Salt and pepper to taste
- 1 small to medium carrot, cut lengthwise and sliced
- 2 tablespoon tomato paste
- 1 cup boiling water
- 1/2 cup fresh dill, finely chopped
- A few sprigs of fresh dill for garnish
- 1 teaspoon crushed peppers for garnish (optional)
- 1 table spoon olive oil for drizzling on top (optional)
Directions:
- Wash and peel zucchinis. Cut them in half lengthwise, then slice them. Set aside
- Heat ¼ cup olive oil in a medium size pan. Cook onions and garlic for 2-3 minutes until golden.
- Add rice, peppers, and carrots. Stir and sauté for 3-4 minutes.
- In a small bowl, mix tomato paste with boiling water into a tomato sauce.
- Add zucchini, tomato sauce, salt and pepper.
- Bring to a boil. Reduce heat to low. Let it simmer until vegetables are tender, about 10-15 minutes.
- Remove from heat, add chopped fresh dill, gently mix, cover and set aside.
- Place on a serving dish. Sprinkle fresh dill and crushed pepper (optional) on top.
- Drizzle 1 tablespoon of olive oil over the dish (optional)
- Serve hot with rice and yogurt or at room temperature as a side dish.
Afiyet Olsun! Bon Appetit!
