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Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a coarse purée forms. Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine (it will look like too much vegetables for the lentils, but that’s just what you want).
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