Archive for the ‘Lentils’ Category

I’ve been really busy doing fun things like the Austin Celtic Festival, and I’ m feeling guilty about neglecting my cooking and my cooking blog, so this morning, after checking into work for a few hours, I cleaned out parts of the refrigerator, and decided to make crock pot red lentil soup with what I scavenged in the attempt.  This is my atonement for wasting some perfectly good food–just cut off the bad parts and save what you can.  You’ll feel much better about yourself.


1 tsp fresh grated ginger

1 tsp turmeric (more…)

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1 cup  lentils (Make sure they’re certified gluten-free.  You can buy them on amazon in bulk–but this is not a super-cheap recipe.  Certified gluten-free anything is pricey.)

1 cup frozen and possibly slightly freezerburned vegetable medley

3 1/2 tablespoons ketchup

1/2 onion

1/2 tsp curry powder  (If the canister is metal, it’s more than 15 years old.  Check for tiny inhabitants.)

1/2 tsp red chile powder

1/2 tsp ginger

1 clove of diced garlic

1 tsp cooking oil

Equipment:  Stove, two saucepans, stirring implements, kitchen timer.

Rinse the lentils in one saucepan.  Then fill the saucepan with water to cover.  Cook the lentils on simmer for about twenty minutes while chopping the onion and mixing together the spices.  Carmelize the onions and spices in some kind of cooking oil.  (Carmelize means cook the onions until they’re soft. )

Pour the onion/spice mixture into the lentils.  Add the frozen vegetable medley to the spice sauce pan and turn the heat to low.  Add 3 1/2 tablespoons of ketchup to the lentils.  Pour the now slightly softened vegetable medley into the lentil pan.  Stir, cover, and cook for fifteen more minutes.

Serve with brown rice or Tostitos blue corn chips.

Serves 5, for about $8.00

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