Baked Zucchini-Lentil Cakes with Cooling Herb Yogurt

Ingredients

• 1 cup split red or yellow lentils
• 2 cups water
• 2 small-medium zucchini (about 8 ounces total)
• 6 scallions, ⅔ cup thinly sliced
• 1 cup parsley leaves, very roughly chopped
• 1 ½ teaspoons sea salt, divided
• ¼ teaspoon turmeric
• ½ teaspoon aleppo pepper
• ¼ teaspoon black pepper
• 2 tablespoons Farmtrue Ghee, melted
• 1 cup greek-style, full-fat, plain yogurt
• 1 teaspoon Farmtrue Cooling Spice Mix
• ½ teaspoon finely grated lemon zest
• Squeeze of lemon juice, about 1 teaspoon
• ¼ teaspoon sea salt
• Pinch black pepper