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Zucchini & Potato Fritters with Lentil, Bell Pepper & Goat Cheese Salad.

  • 1 ½ cups
    brown lentils
  • 1 clove
    garlic
  • 1 (4 oz) log
    goat cheese
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    plain Greek yogurt
  • 2
    red bell peppers
  • 2 medium
    yellow potatoes
  • 2 medium
    zucchini squash
  •  
    all-purpose flour
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Rinse lentils under cold water and transfer to a medium saucepan. Add water and salt; bring to a boil. Reduce heat to a simmer and cook until tender, 15-25 minutes.
    1 ½ cups brown lentils
    ¼ tsp salt
    3 cups water
  • 2
    Wash and dry zucchini, potatoes, bell peppers, and parsley.
    2 zucchini
    2 medium yellow potatoes
    2 red bell peppers
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Coarsely grate the zucchini. Peel and coarsely grate the potatoes. Place both in the middle of a clean tea towel, bring the corners together, and squeeze out excess moisture. Transfer to a medium bowl.
    2 zucchini
    2 medium yellow potatoes
  • 4
    Heat a skillet over medium heat.
  • 5
    Add oil, flour, salt, and pepper to bowl and mix.
    1 tbsp extra virgin olive oil
    6 tbsp all-purpose flour
    ½ tsp salt
    ½ tsp black pepper
  • 6
    Once the skillet is hot, add oil to coat the bottom. Using a ¼ cup measure, form the zucchini mixture into patties. Working in batches if necessary, add patties to the skillet and flatten into ½-thick circles using the back of a spatula. Cook, flipping once, until golden and cooked through, 6-8 minutes. Remove to a paper towel-lined plate.
    2 tbsp extra virgin olive oil
  • 7
    Shave parsley leaves off the stems; discard the stems and mince the leaves. In a small bowl, prepare sauce by mixing together ½ of the minced parsley (save the rest for the salad), yogurt, salt, and pepper. Set aside.
    ½ cup plain Greek yogurt
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Peel and mince garlic. In a medium bowl, prepare dressing by whisking together garlic, oil, vinegar, Dijon, salt, and pepper.
    1 clove garlic
    3 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    ¼ tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Add remaining parsley to bowl with dressing. Seed bell peppers, cut into small strips, and add to the bowl.
    2 red bell peppers
  • 10
    Drain lentils, add to bowl, and toss salad.
  • 11
    To serve, divide lentil salad and fritters between plates. Crumble goat cheese over the salad and top fritters with yogurt sauce. Enjoy!
    1 (4 oz) log goat cheese