Zucchini with Lentils and Roasted Garlic

INGREDIENTS

• 1 cup (175 g) yellow mung lentils, rinsed and drained
• ½ teaspoon ground turmeric
• 2 teaspoon salt
• 4 cups (1 liter) water
• 2 tablespoons oil
• 6 large garlic cloves, crushed
• 1 teaspoon cumin seeds
• 1 small onion (about ¼ lb/125 g), thinly sliced
• 4 small zucchini (about 1 lb/500 g), cut into ¼-in (6-mm)-thick half-moons
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ½ teaspoon paprika
• 2 tablespoons chopped fresh coriander leaves (cilantro)