(no subject)
Have I mentioned my love for lentils? I love lentils.
Let me tell you about this thing I've been eating for dinner this week.
Saute the diced veggies for a few minutes with the oil. Add the garlic. Cook until they start to brown. Add the soup and the tomato sauce. Simmer ~10 minutes.
Cook the pasta, drain, serve with the lentil-tomato stuff as a sauce. Garnish with cheese.
The bland tomato sauce and over-salted lentils balance each other nicely, the lentils provide extra protein in a cheap, vegetarian mostly-out-of-the-pantry meal, and fresh garlic & red peppers always make me happy. Nom. (I even got the red peppers on clearance for $1 a pound; I diced and froze them all and will be enjoying them for the rest of the year at least.)
A pasta recipe again. I know. I like pasta!
Let me tell you about this thing I've been eating for dinner this week.
- box of whole wheat pasta (14 to 16 oz)
- can (28 oz?) of Progresso lentil soup (which is too highly salted for me to want to eat on its own)
- smaller can (16 oz?) of not-very-interesting tomato sauce/spaghetti sauce
- 3 cups total diced veggies (onions, celery, peppers)
- spoonful of garlic
- little bit of vegetable oil
- finely shredded Parmesan-type cheese
Saute the diced veggies for a few minutes with the oil. Add the garlic. Cook until they start to brown. Add the soup and the tomato sauce. Simmer ~10 minutes.
Cook the pasta, drain, serve with the lentil-tomato stuff as a sauce. Garnish with cheese.
The bland tomato sauce and over-salted lentils balance each other nicely, the lentils provide extra protein in a cheap, vegetarian mostly-out-of-the-pantry meal, and fresh garlic & red peppers always make me happy. Nom. (I even got the red peppers on clearance for $1 a pound; I diced and froze them all and will be enjoying them for the rest of the year at least.)
A pasta recipe again. I know. I like pasta!