I am now officially in my second semester at Virginia Tech and all of my new classes are underway. All 17 credits of them, that is. Self sabotage? Hopefully not. I’ll keep you updated on that one.
After a much needed winter break, Brice and I headed back to the ‘burg and I just did not feel like cooking so I threw together this recipe that came together very nicely, despite the short list of pantry items. Feel free to substitute any lentil into this recipe, adjusting the cooking time accordingly. Brice and I ate this for a couple of days and then thought it was a perfect freezer candidate, so now we can thaw it whenever we are in a pinch.
A quick, easy, and inexpensive vegetarian dish that yields a ton of food!
- 1 pound (16 oz.) brown lentils
- 1 container diced tomatoes- I use Pommi Brand **
- 1 carton (32 oz.) Vegetable Broth
- 1 tbsp basil
- 1 tbsp oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper or more to desired spiciness
- 1 tsp salt (less if using full-salt veggie broth)
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 Wash lentils in a colander and pick over
- 2 Add lentils, broth, and tomatoes to a larger pot. Bring to a simmer.
- 3 Add spices and stir.
- 4 Cook for 30 minutes, stirring occasionally. Enjoy!
I served this with a drizzle of Extra Virgin Olive Oil, which was delicious.
**After reading this article I decided to finally make the change from canned tomatoes to Tetra Pak or glass jarred tomatoes. We have all heard for a few years now that BPA is not good for us. You can find it in the linings of cans, plastic water bottles, food storage containers, and the list goes on and on. Well, the acidity in tomatoes reacts with the BPA lining in cans, resulting in higher concentrations of BPA . I have switched to buying my diced tomatoes less often (due to the price difference) and I would like to keep synthetic estrogen that leads to many diseases out of my body, thank you very much!
I heard that Trader Joe’s carries boxed tomatoes, but I have yet to see them…fingers crossed!