Rinse the lentils. Cook the red lentils in boiling water for about 10 minutes.

Add the drained lentils, breadcrumbs, sesame seeds, lemon juice, and curry powder to a bowl. Blend until you get a dough that is not sticky and easy to handle.

Shape the mixture into croquettes and bake for 10 minutes at 350°F (180°C). Set aside.

Cut the potatoes into small wedges. Heat oil in a skillet, and when it's hot, add the potatoes. Stir occasionally to prevent sticking.

Prepare the zucchini. Use a spiralizer to make zucchini noodles, or use a vegetable peeler to make zucchini ribbons—either works well.

When the potatoes are done, place them on a plate lined with paper towels for a few minutes to absorb excess oil. While the skillet is still hot, sauté the zucchini in a little oil. If you want the croquettes extra crispy, you can also pan-fry them briefly.