Lentils with old vegetables from the back of the crisper drawer make a delicious, filling, and inexpensive meal.
Source: Jim's Pantry Recipes
Ingredients
1 pound
dried lentils (about 2 cups dry, or about 7 cups cooked) 8 cups
water or broth 4
carrots (no need to peel) 4
celery stalks (chopped) 1
onion 1 cup
lemon vinaigrette (see recipe: "Citrus Vinaigrette") 1 cup
halved cherry tomatoes (optional)Yields:
Additional Notes
Pre-cooked lentils keep in the refrigerator for months (try these: http://www.melissas.com/Steamed-Lentils-p/28.htm). With cooked, the dish can be prepared dish in a few minutes.
Dried lentils are very inexpensive (feeding 8-10 people for $1.50) and keep even longer, but need to be cooked for 30 to 45 minutes.
Instructions
Clean lentils to remove any stones.
Mix lentils in 6-8 cups of water or broth. Bring to a boil, then reduce and simmer for 30-45 minutes.
Chop carrots, celery and onion (or any other handy veggies).
Mix vegetables with warm lentils and vinaigrette.
Serve warm or cold.