Tonight I filmed Chopped: Lubbock.
In my head, of course.
Okay, so it wasn’t that hard to figure out what to make, but I crafted dinner pretty easily with limited produce in my refrigerator. This recipe shows taking many nothings and creating a scrumptious something.
Sweet Lentil Chili
1/2 cup leftover squash
Large zucchini, chopped into large chunks
3 carrots, chopped (Yes, four are pictured, but I didn’t want to turn orange, so I put one back. And, no, I didn’t peel them – so rebellious.)
Heat 2 t. olive oil in a large pot and add vegetables, cooking a few minutes. Next add 1/3 cup broth, turn heat to high, and cover pot with lid.
Mock pressure cooker status Simmer vegetables in liquid for 7 minutes, or until brightly colored and steamed.
Add lentils. Gosh that was easy.
Simmer on low for 5 minutes.
But first, freeze some lentils.