Meatless Monday- Leftover Lentils

Chef’s Notes: I’ll be honest, after last Wednesday I got lazy. Then we went to Houston (some pics coming), then we got back Sunday. The laziness continued. Monday came and we were scraping the bottom of our stocked supplies. For lunch we had pb&j flatbreads with cheezits (lunch of champions for sure). When most would have caved to the fast food nemesis, I literally just used what veggies were left in our fridge to make this up. I guess the best genius is made in slim circumstances.

Plan of Attack:

1. Cook all in one pan

Ingredients for 2-3:

½ C jasmine rice, cooked according to package directions

1 tsp olive oil

½ onion, thinly vertically sliced

1 carrot, chopped

3-4 celery stalks, chopped

2 garlic cloves, minced

¾ C dried lentils

½ tsp cumin

½ tsp garam masala

¼ tsp turmeric

1 C chicken/veggie broth

1 ½ C water

Salt to taste

Instructions:

1. Heat olive oil in large skillet over medium-high heat
2. Add onion, carrot, celery and garlic; sauté 10-15 minutes or until everything is browned and softened
3. Add lentils, cumin, garam masala, turmeric and salt; sauté for 30 seconds, stirring constantly
4. Add broth and water, bring to a boil. Cover and lower temperature to medium-low heat and simmer for 20-25 minutes or until lentils are tender
5. Serve with rice and pita chips
6. Enjoy!

Food for grocery store avoidance,

the SupperSmiths, forging one meal at a time