Quick trip for essential veggies, coconut milk, 4 packs of tofu, lentils, and a bottle of cheap wine. This should see me through the end of the week. (okay, maybe I’ll need some more wine.) With what I’ve already got on hand, I can make a yummy Thai Veggie Curry, a Greek green bean-tomato-potato stew, a middle eastern red lentil stew (see below), and I’ll do something Asian or Mexican with that cilantro. Also I’ve got some of that sourdough bread left over from last night and a couple more on the rise. Also also, I’ve got cornmeal to make my own corn tortillas. Toward that, next meal planning should include tomatillos for a fresh salsa.
Everything I’ve listed above can be cooked in under 30 minutes, including the lentil dishes. If you want a recipe, leave a comment.
Red Lentil Stew
Rinse red lentils in water — note they get sticky. Heat olive oil in a large saucepan and then sauté onions, celery and carrots and until about 5 minutes or more until soft. Add water and bring mixture to a boil. Add lentils and cumin, stir and reduce heat to a simmer, cooking for about 30 minutes or until lentils have completely softened. Season to taste with lemon juice, salt and pepper. Serve hot, garnished with lemon and parsley and accompanied by pita chips. For a smoother consistency, puree with an immersion blender.