“Mom, you are the best cook ever,” Daughter #1 says sincerely as she scoops up more lentils and rice with her spoon. “What do we call these little green things, Mom?” Daughter #4 asks as she eyes her bowl warily. “Tiny beans,” Daughter #3 replies confidently. “Duh!” she adds a little slam. “Actually, they are called lentils, but they are like small beans,” I add. I looked around satisfied that everyone was eating this Indian meal I had made. Well, almost everyone. Daughter #2 was trying not to show that she was holding her nose while chewing. She wants to appear grateful after all which is something we are working on as a family (which no one might know directly except me :)).
This was dinner last night.
We are committed to live simply.
I’m not sure we always succeed, but we try! Plus it helps the budget if you can identify.
We like to eat internationally, cheaply, and without meat sometimes (we really like to eat meat too…after all this is beef country).
Everyday Lentils and Rice (simply adapted from page 159 Extending the Table cookbook)
1. Heat 2 Tablespoons of olive oil in dutch oven or large saucepan.
2. Saute half of a large onion, 1 fresh jalapeno, 1 tsp. cinnamon, 4 whole cloves, a dash of coriander for 2 minutes.
3. Add 1 cup of uncooked rice and 1/2 cup lentils and stir-fry for 5 minutes.
4. Add 1 1/2 cups of potatoes, 2 peeled and chopped carrots, some greens 1 1/2 tsp. salt, and 4 cups water.
5. Bring to a boil. Reduce heat, cover and simmer until all is tender (20 minutes).
Serve in bowls and call it whatever you want.