Stuffed Zucchini With Yogurt Sauce

4 medium zucchini

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

Sauce:   
2 tsp      cornstarch
2-1/2 cup  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 cups water
for 2 minutes, then let sit, covered, for 45 minutes.

In a bowl, cover bulgur with 3 cups  water and let sit
for an hour.  

When lentils have sat for 45 min, bring to simmer
again.  Lower heat and simmer for about 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 Tbsp  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. 

Contributed by Richard Darsie
Source:  Madhur Jaffrey's World of the East 
         Vegetarian Cooking