Very quick - only a few minutes if you have cooked lentils, but since lentils cook up so fast, it's quick enough for me!
The recipe:
Cook 1 pound of lentils
Add 2 pounds frozen corn kernels, 1 pound bag frozen greens, 2 big cans of no-salt added tomatoes
That's all he wrote!
I cooked up my lentils then added 2 bags of super-sweet white corn and most of a bag of frozen spinach. I added about a cup of diced onions, a few shiitake mushrooms that I had in the fridge, and a healthy spoonful (over a tablespoon) of this roasted garlic herb salt-free seasoning I have. I still have over a half hour until hubby gets home from work so it should all be toasty warm by the time he gets in. I'll reheat some rice that I made yesterday to go with it.
This stuff comes within two inches of the top of this pot, my Revereware 8-quart stockpot. This is a LOT of food! We'll certainly have enough for tonight's dinner, my lunches for the rest of the work week, and maybe even lunches for the 2 of us over the weekend.
It needed something. I mentioned this to my husband and he said it was perfectly fine as-is, then dumped a few ounces -no exaggeration! - of srirracha sauce on his. Event he corn was tasteless to me. I still have a giant 3 quart Pyrex container full of this in the freezer right now, wondering how to doctor it up when I serve it again next week. More spices, definitely, and maybe some flavored tomatoes, like Rotel or stewed. And instead of rice, it may be better served over cornbread.
ReplyDeleteI just kept reminding myself it's a fairly cheap meal and makes a LOT of food, besides being super-healthy. I'll have to thank Tom on the forums.