Quick Lentil Stew
I often get home late from work and have to make do with less than the optimal range of ingredients. Last night I concocted this tasty recipe and had it on the table in 5 minutes. This is dedicated to mon ami gastronomique, kld/dolk/Southern/northern or whatever he is calling himself this week at a-stove.blogspot.com.
1 Can Progresso Lentil Soup
1 box frozen spinach
1 box frozen lima beans
2 Mucke's casing franks--not the insipid skinless kind
2 Shriveled sage leaves found in the bottom of the cold storage bin
lots of black pepper to hide any off tastes
grated pecorino romano cheese, to perform the same function as the pepper
Open the can of soup and dump into a small saucepan over high heat. Add the frozen veggies. Cut up the 2 franks into bite-size chunks and add them to the veggies. Chop the sage as well as possible. Note: the sage should be old enough so that it smears out a bit as you chop it. Add to the pot. Cover and walk away to turn on the
TV and set up the table for eating.
Get absorbed in the TV for a while and forget to check the soup. This allows a thick layer of slightly burnt lentils to form on the bottom of the pan. Yum Yum! Note: keep the soup on high heat to make sure this happens!
Remember the soup and attempt to give it a stir. Turn down the heat because you don't want the lentils black, only a good dark brown. Simmer until the spinach finally thaws and is warmed up.
Serve in a medium glass salad bowl along with stale whole wheat ciabatta rolls (with lots of good Cabot unsalted butter) and watered down orange juice to drink.
Note: if the hot dogs end up not tasting right with the rest of the ingredients pick them out and eat them separately. Warning: you might need A LOT of romano cheese to drown out the burnt taste of the lentils. Also, to avoid over-the-top flatulence, you could leave out the lima beans, or use Beano first. In either case, be prepared to get kicked out of the bedroom if you share it with another person. I was too hungry, and later too sick, to take photos.
1 Can Progresso Lentil Soup
1 box frozen spinach
1 box frozen lima beans
2 Mucke's casing franks--not the insipid skinless kind
2 Shriveled sage leaves found in the bottom of the cold storage bin
lots of black pepper to hide any off tastes
grated pecorino romano cheese, to perform the same function as the pepper
Open the can of soup and dump into a small saucepan over high heat. Add the frozen veggies. Cut up the 2 franks into bite-size chunks and add them to the veggies. Chop the sage as well as possible. Note: the sage should be old enough so that it smears out a bit as you chop it. Add to the pot. Cover and walk away to turn on the
TV and set up the table for eating.
Get absorbed in the TV for a while and forget to check the soup. This allows a thick layer of slightly burnt lentils to form on the bottom of the pan. Yum Yum! Note: keep the soup on high heat to make sure this happens!
Remember the soup and attempt to give it a stir. Turn down the heat because you don't want the lentils black, only a good dark brown. Simmer until the spinach finally thaws and is warmed up.
Serve in a medium glass salad bowl along with stale whole wheat ciabatta rolls (with lots of good Cabot unsalted butter) and watered down orange juice to drink.
Note: if the hot dogs end up not tasting right with the rest of the ingredients pick them out and eat them separately. Warning: you might need A LOT of romano cheese to drown out the burnt taste of the lentils. Also, to avoid over-the-top flatulence, you could leave out the lima beans, or use Beano first. In either case, be prepared to get kicked out of the bedroom if you share it with another person. I was too hungry, and later too sick, to take photos.
posted by tedmna at
6:18 AM
1 Comments
