This is the dish I cook whenever I feel I’ve been lacking veggies. Usually after a vacation (especially Mexico), this is the dish I make and my kids looooove it.

It’s jam packed with nutrients and veggies. It is the best and only way I know how to make lentil. Best and only? That works. I serve it with a garlic cucumber yogurt dressing. Not gonna lie….LOVE this.


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  1. Heat olive oil in a pot. Let it get hot and cook onion.
  2. Add salt, pepper and paprika. Cook for a couple minutes then add zucchini & spinach (or kale). Stir together and cook for another few minutes.
  3. Add the lentil. Once the lentil is in, mix with wooden spoon and allow to cook for about 1-2 minutes.
  4. Now add the broth. The broth should fully submerge the lentils, add more if needed.
  5. Add the rest of the spices, mix and let boil. Once it’s boiling, add the rice. Let boil for 10 minutes then cover and simmer. You’ll want to simmer until all the liquid is gone (about 30-40 minutes).
  6. Make the dressing:


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    1. Crush the garlic with a sprinkle of salt.
    2. Put the yogurt in a mixing bowl.
    3. Add the salt, olive oil and crushed garlic.
    4. Grate the cucumbers and add them in.
    5. Add dill. Mix well. Dollop the dressing on top of the finished lentil dish.

Dressing Ingredients:

  • 1 700 g tub plain yogurt (3 cup)
  • 2 tbsp olive oil
  • 1 clove of crushed garlic
  • 2 grated cucumbers
  • 1 tsp salt
  • 2 tsp dill


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