I’ve had lentils for dinner and lunch a few times this week. I blogged about my Mongolian lentils, but didn’t reveal the recipe because they really weren’t all that great. Maybe I should have spent more time perfecting the flavor instead of just mixing soy sauce and brown sugar into lentils? Sometimes my hunger overtakes my Top Chef musings.
Yesterday I had Mexican lentils for lunch.
There are lentils under the pepper jack cheese and Red Hot Blues chips, I promise!
Tonight was use what’s in the fridge night. Which meant lentils, and a small container of spaghetti sauce, and some garden-fresh squash/zucchini! (why can I never spell zucchini right on the first try?)
A few days ago at work, some nice man dropped off a few vegetables from his garden. There were maybe three zucchinis (nope didn’t get it this time either..I have to remember the two c’s!) in a bag full of squash, which is why you see a strange ratio here. I felt like I should share the wealth with other zucchini (got it!) lovers.
All chopped up. Random – do you have a favorite knife? Pictured is mine – he cuts up anything and everything. I think it’s a fish filleting knife? Out of my drawer full of 20+ random knives, I use this one for everything.
For my Italian lentils, I simply mixed in about .25 cup red sauce with .75 cup or so cooked lentils. I tried cooking my lentils plain with water this time, and they actually are pretty tasty like this!
Probably like I would have zero problems with lentils for life.