Here's how it went:
|The usual start: olive oil, onions. Added bay leaf, thyme, salt and pepper.|
|Added a bit of vegetable stock and garlic. Simmered until onions were soft.|
|Added 4 cups of vegetable stock and 1 cup red lentils.|
|One large carrot, shredded (with my new mandoline - yay) and a can of diced tomatoes with juice.|
|Lots of baby spinach and 2/3 cup quinoa plus a good pinch of dried chillies.|
I left that on the stove on a simmer while the hockey game played out. You could up the flame a bit and it would be done in about 45 minutes. As long as the lentils and quinoa are soft, you're good.
This was warm and delicious and comforting with just a warmed piece of na'an on the side on Saturday night (notice the mouse nibble in the corner of the na'an).
Just as good was breakfast the next morning. I made a poached egg and served it on a layer of the stew, all on a bed of kale. Oh wow, this was amazing.
Who likes a good runny egg yolk? Or are you a hard middle fan instead?
This is where I'm partying:
Happy Hour Friday (Happy Hour Projects)
Shine on Fridays (One Artsy Mama)
Friday Favorites (Simply Sweet Home)