What do you do when unexpected guests, a limited budget and a lack time conspire to put a wrench into an otherwise beautiful summer evening?

I had the quinoa, an avocado, some olives and cheese and the chocolate sauce!

The grocery was about to close in 10 minutes!

I ran in without a plan. Went straight to the “fish area”; I needed something fancy that would cook fast and go well with the quinoa salad I had just decided to make.

I bought the salmon; Wild Norwegian Salmon which is thick and moist which for me means easy cooking and a juicy dinner.

I chopped the avocado and put together a deconstructed salad on a cute plate with some olives and feta cheese.

A handful of fresh veggies get chopped and go into the cooked quinoa with olive oil and lime juice.

I broiled the salmon with crushed garlic and some olive oil and lemon.

A quick toss of the quinoa and veggies and plate it up! 20 minutes! Quick and Fancy!

I bought a quart of coconut ice cream and blackberries and topped it off with chocolate syrup.

I was almost embarrassed by how impressed everyone was but happily took the credit!

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.

Ingredients

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)

Method:

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.