From: Danielle Hill of Western Branch High School in Chesapeake, VA (C-CAP Hampton Roads, VA), second prize winner in the 2012 C-CAP Meatless Monday Recipe Contest.  Yield: 6 servings. 1- 2/3 cup water 1/3 cup dry lentils, rinsed 1 bay leaf 3 large zucchini (approx. 6” long), halved lengthwise with stem end removed, pulp reserved 1½ Tbsp. vegetable oil, plus extra for brushing zucchini ½ cup medium-diced onion 1/3 cup medium-diced celery 2/3 cups chopped ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.