Afghani masoor dal, white rice/cauliflower rice mix, and sautéed zucchini, mushrooms,onions, and peppers

Tomorrow is our big Thanksgiving feast for the three of us so we wanted something fairly light for dinner tonight. These red lentils cook up in 15 minutes and are flavored with ginger, onion, garlic, turmeric, cumin, and cayenne. A squeeze of lemon at the end of cooking brightens up all the flavors.

While the lentils were cooking I sautéed onions, garlic, poblano pepper, and mushrooms. With a few minutes left before the lentils were cooked I added thinly sliced coins of zucchini. The rice was from last week and we just heated it up in the microwave.