Lentils, mixed greens and a few veggies for good measure.

Last night I was not in the mood to cook.  Like not at all.  That has been the running theme this past week.  I’ve been living on fresh-picked garden salads, and soups squirreled away in anticipation for such meals.  The weather got real hot real fast.  Not cool.  I know my remaining brassicas are going to bolt just like most of the bok choy did last week.  This is exactly what happened last year.  Of my 12 plants I ended up with one small broccoli crown.  This year I have over 40 in the ground.  I have a feeling broccoli, cabbage and cauliflower will now be fall plantings, unless I can get them in the ground by early March.

When the weather is hot I lose my appetite.  Typically, I drink fruit smoothies and snack on tomatoes, peas, zucchini, and beans while working in the garden; once the sun sets I may have some toast and jam, but not much more.  After spending much of yesterday outside, when 7 o’clock rolled around I suddenly realized I hadn’t eaten much and I was starving, and of course, had no desire to cook.  Lentils to the rescue!

I love lentils; maybe it’s their earthy flavor, versatility, or the quickness to which they cook up. Regardless, they are a staple in my diet.

Lentils and Mixed Greens (makes 2 small servings)

1 cup dry lentils

1 1/2 c water

1/2 med onion, chopped

3 mushrooms, chopped

1/2 qt canned Amish paste tomatoes

handful mixed greens – I used Swiss chard, bok choy and mustard greens.

2 Tsp garlic salt

2 Tbsp cumin

1 Tbsp yellow curry powder

fresh ground pepper to taste

olive oil

Rinse and sort lentils removing debris, place in a small sauce pan, add water.  Bring to a boil, after 3 minutes reduce to a simmer, stirring occasionally.  Once lentils are cooked add cumin and curry powder, set aside.

Place onion in heated skillet.  Most of my cooking is done in cast iron (which gets wicked hot) so I set the heat at med-low to keep things from burning.  After onion begins to brown (2-3 minutes) add mushrooms, continue cooking for another 2-3 minutes, add tomatoes and greens.  Cover approximately 2 minutes to wilt the greens.  Add garlic salt and pepper, spoon on top a bed of lentils and enjoy.

I think when I reheat the leftovers I will add some fresh cilantro, basil would make a nice addition too, if my plants weren’t 3 inches tall!



Filed under Vegan, Vegetarian

2 responses to “Lentils, mixed greens and a few veggies for good measure.

  1. Can you tell me about the Amish paste tomatoes? I’ve never heard of them. Is there something equivalent that I could buy?


    • Hi Kathy,
      Really any tomato will do. Growing my own food has spoiled me, there are lots of veggies I refuse to eat out of season, tomatoes being one of them. Amish paste tomatoes are a paste variety similar to a Roma tomato. Living in Amish country I feel it is my *obligatory* duty to grow them. 🙂 They are a less watery/more fleshy variety, great for making sauce and salsa. I would have used fresh tomatoes if mine weren’t all green on the vines, so instead I just cracked open a jar from last year’s harvest.

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