What do you cook when you want to treat your body very well, are on a tight grocery budget or need a comfort food to feed your soul?
This is one of my favorite comfort meals; staple go-to cheap dinner of all time.
You can vary this dish in so many ways. I have added tofu, broccoli and spinach; or any veggie on hand, spices, coconut milk, mushrooms, etc. I also eat this hot or cold, sometimes adding a bit of olive oil to create a kind of lentil salad.
I have also served it over brown rice on cold winter days with a dollop of yogurt and fresh herbs.
With a warm chunk of crusty bread and a nice glass of Pinot Noir is probably my favorite way to enjoy this inexpensive, highly nutritious favorite.
3 Cups of lentils
3-4 cloves garlic
5-6 medium sized carrots
6-7 celery stalks
1Cup White wine
2TBS olive Oil
3-4 Cups water (vegetable stock)
1. In a large skillet or pot add olive oil, thinly sliced garlic, chopped celery and chopped carrots. (Adding these ingredients together helps to maintain enough moisture in the oil to prevent the garlic from browning).
Cook until vegetables become soft.
2. Add lentils and stir them around to get coated in the oil and vegetable mixture.
3. Add the wine and let simmer for a minute or two.
4. Add veggie stock or water; place a lid on the pot and cook until liquid is completely absorbed.
Add salt to taste.
This is the basic recipe. I have added crushed red pepper, sun-dried tomatoes, cumin and curry. (Not at the same time, just variations on a theme) I like to keep a container of lentils in the fridge and eat them in pitas with yogurt. I also like them burrito style with fresh veggies and cheese.
You can also make this dish with chicken; sautéing the chicken in the olive oil before adding the veggies and adding chicken stock to cook.