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4 medium zucchini

1/4 c red lentils
1/2 c bulgur
3 T olive oil
1 onion, chopped
1/2 tomato, minced
1 clove garlic, mashed
1 tsp salt
4 tsp lemon juice
1/4 c fresh parsley

2 tsp cornstarch
2 1/2 c plain yogurt
1 clove garlic, mashed
salt, pepper to taste

Wash zucchini well. Do not trim ends. Cut each zucchini in half
lengthwise. Scoop out all seeded portion of zucchini flesh. Sprinkle
a tiny amount of salt into each shell. Set aside for an hour. Wash
and drain lentils. Simmer them in 2 c. water for 2 minutes, then
let sit, covered, for 45 minutes. In a bowl, cover bulgur with 3
c. water and let sit for an hour. When lentils have sat for 45
min, bring to simmer again. Lower heat and simmer for ~10 minutes
or until tender. Drain and put in a bowl. Drain bulgur and squeeze
out as much liquid as possible. Put bulgur in same bowl as lentils.
Heat olive oil in skillet over medium flame. Saute onion for 2
minutes. Add tomato, saute for another 2 minutes. Mix saute with
lentils and bulgur. Add garlic, salt, lemon juice and parsley,
mix well. Arrange a steamer by setting a colander on top of a
large pot with an inch or so of water. Stuff zucchini with
lentil-bulgur mixture. Place stuffed zucchini in colander and
cover. Steam for 10-15 minutes until zucchini shells are just
tender. Sauce: Mix cornstarch and 1 T. water in a bowl. Add
the yogurt. Whisk until creamy. Put yogurt in heavy saucepan and
bring to simmer over medium-low heat, stirring constantly. When
yogurt begins to bubble, lower heat and cook for 5 minutes, stirring
gently. Add remaining sauce ingredients and mix. Put cooked
stuffed zucchini on plates and top with sauce.


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