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Lentils With Anything

August 31, 2016

 

Oh, hiiiiiiiiiiiiiiiiyyyyyyyyyyy...... Ummm, well this is awkward. Let's just pretend I've been posting for the past month and a half and move on. Let's see, what's new. Ryan's house is slowly but surely moving along, and it's going to look SICK ya'll. School started about three weeks ago and I'm seriously tired. The tan I worked on all summer seemingly evaporated off of my skin within a week. I started my last class at UC and applied for graduation (!!!). I also applied to be a host for EatWith and was advanced to the next round (!!!!). All the while I cooked approximately 4 meals. Sometimes it's hard to keep up with your passions when the business of living gets overwhelming. There's no reason to complain though, because, it's all good :)

 

 

When I need something to eat but I don't want to think about it, I pull out my trusty bag o' lentils. I don't know when or why my relationship with lentils began, but I am in love. Whenever I tell people about our affair I get a few different reactions, including "What are lentils?", "I thought those were a side dish!" and my favorite, *squinty eye crinkle nose snarl of disgust.* Well guess what, the general public, I like what I like and you don't have to like it so there.

 

My favorite is to add roasted sweet potatoes and feta cheese on top, but I'm confident you could literally pile whatever on there. Fried eggs are bomb. Chicken is a thumbs up. Sauteed onions are a hard yes. The options are endless, but I always keep one thing the same, and that's the lentils. This is how I make them every time. Sometimes, when I need something hearty and comforting but I'm feeling tired, I just eat a big bowl of these little guys plain and I feel happy.

 

 

Lentils

 

Makes: 3 servings

Time: 25 min

 

Ingredients

 

1 cup lentils

2 1/2 cups water

2 cloves garlic

2 bay leaves

1 tbsp olive oil

salt

pepper

red wine vinegar

 

Directions

 

1. Rinse lentils and pick out any black or shriveled ones. Add to a pot with the water, crushed garlic cloves, and bay leaves. Bring to a boil and then let simmer with the lid on for 25 minutes, or until all the water is gone  and the lentils are soft.

 

2. Add olive oil, salt, pepper and vinegar to taste. Stir. Plop into bowl with desired toppings and enjoy.

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