Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
I love lentils! I’d like to say who doesn’t…. but I don’t think enough people have given them a chance. Maybe I’m wrong, hope so. Anyway, I just whipped up this ditty, and it’s what’s for dinner tonight. Feel free to tweak to your desires, but this works for a great basic dish.
1/2 lb. lentils (1/2 of a regular package)
3 c fresh spinach, chopped
2 T lemon juice
1 carrot, peeled and diced
2 tomatoes, diced
1/2 c kalamata olives, sliced, or chopped
1/4 onion, diced
sprinkle of coriander
1 t. Mediterraenean seasoning
salt & pepper to taste
Cook lentils according to directions. 1/2 lb of lentils in 5 c water, simmer until tender about 30-45 minutes. Drain, reserve a bit of the water.
Mix spinach and lemon juice, let sit for a few minutes to soften the spinach. Mix remaining ingredients together, add spices to taste. Add some of the reserved lentil water if more moisture is needed. You can also use vegetable broth instead of water for cooking the lentils if you’d like to add a touch more flavor, but they are really tasty as is. Serve warm or refrigerate for a cold dish.
Would be good with Feta cheese also, but I’m still trying the vegan way for a while. Maybe some tofu! Hmmm, next time.