I don’t think I’ve mentioned it here, but we’re gearing up to move. I’m trying to keep from bringing more than I absolutely need to into the house so I’ve decided to go on a grocery exile. If you’ve never been on a grocery exile it’s a great way to use up what’s in your pantry and freezer (and save money!). Basically you only buy the perishable essentials. Tonight I did the last grocery shopping I hope to do for about 2 weeks. I bought a couple loaves of GF toast, some veggies, some small chickens that were on sale and that’s it. By the way, the kids don’t know so it would be awesome if we could just keep this between you and me. Great, thanks.
Not having been prepared today, I spent a few more dollars than I should have at lunch, but it was worth it because I bought myself a little inspiration. There is a little health food store in the town I now work in and those gals can make some mad soup. I’m a soup girl, 365, can’t get enough soup even on 90 degree days like today. I tried one of their new-to-me soups called something like Indian Lentil Stew… yeah, that sounds good. I knew I had 5 lbs of red lentils in my freezer and well, why not give it a whirl? It came out lovely and, since I had everything I needed right here, basically free. Now I have lunch for the rest of the week.
Indian Lentil Stew
2 large carrots, chopped to your desired choppiness (nice if they’re kinda chunky, 3/8 inch or so)
1/2 cup coarse chopped onion (1 sm or 1/2 medium or 1/4 large onion)
2 cloves garlic, crushed
1 inch piece of ginger, peeled and finely chopped
1 tsp curry powder
1 medium tomato, chopped (I’d use 2 next time, or maybe 3 Romas)
2 cups of red lentils (you should probably pick them over and rinse them, I kinda forgot)
5 – 6 cups chicken stock (or water, or veggie stock)
1 small bay leaf
1/2 tsp salt (to taste)
coconut oil for sauteing
coconut milk for finishing (optional)
Saute carrots, onions, garlic and ginger in coconut oil for a bit until the onions start to turn clear. Add the chopped tomato and curry powder. Stir and cook for a minute or so. Add lentils, toss to coat with rest of ingredients.
Add 4 or 5 cups of broth, bay leaf and salt (optional). Bring to a slow boil and simmer for 15 minutes, stirring occassionally. Add more broth as needed and watch for sticking on the bottom. Keep stirring and checking every 5 minutes to see if the lentils are cooked through. They will break up quite a bit, unlike french lentils, and you will know they are done when they don’t have the solid looking center anymore. Remove bay leaf and serve with a drizzle of coconut milk, if desired.
I plan to bring a jar of this to work tomorrow with a jar of coconut milk and play with the ratios. It’s really yummy without it so either way, mmmm. Free lunch.
