Since the fish last night was so bad, I went back to soup -- those were working this week. Tonight, we went vegetarian, which is something I try to do once a week, or so. Since my husband bikes to and from work, he tends to need a lot of protein though, and neither of us are tofu fans, so it doesn't always work. But I try. Tonight's recipe was a new one for us, and it was more successful than last night's new attempt. I'd even call it tasty.
From the Fresh cookbook from the Lake Austin Spa
Heat 2 teaspoons olive oil over medium heat and saute 1 diced onion for a few minutes until translucent. Add 2 cloves of minced garlic and cook for a minute more. Then add 3 tablespoons of chili powder, 1 1/2 tablespoons cumin, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/8 teaspoon of cayenne pepper and stir for about 30 seconds. Pour in 4 cups water, an 8 ounce can of tomato sauce, and 1 cup of uncooked brown or red lentils (they cook faster than other varieties) and bring it all to a boil. Lower the heat to a simmer and cook for 30-45 minutes until the lentils are tender. Add 1/2 teaspoon of sugar and salt to taste (I used about 2 tablespoons), and serve with saltine crackers.
Total Kitchen Time: 45 minutes
The Monk of Mokha by Dave Eggers
3 months ago