Today’s Lentils, Tomorrow’s… Lentils.

In my pantry today:

  • 1-2c lentils (cooked)
  • 2 cloves garlic
  • 1 large yellow onion
  • 1 green jalapeno
  • 1 orange jalapeno
  • 1 tbsp tomato paste
  • 1.5-2c unsweetened almond milk
  • 1 tsp safflower oil
  • 1 tsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp kala jeera
  • 1 tbsp ground flax
  • 2 tsp hot curry powder
  • 1/8 tsp asafoetida

This wasn’t going to be a freezer storage item, but life falls as it may and tonight was not its night (and tomorrow’s gonna be the night for what’s in the crock pot overnight now). I’m going to chalk it up to a preliminary success in my desire to have meals prepared ahead of time.

Start not-as-finely-chopped peppers (it is important right away to note that the jalapenos should have no seeds left), onion and garlic out on ML in a ghee/oil combo. Make sure the mustard seeds and kala jeera are in there too. Stir and sit back — when the mustard seeds commence to poppin’ turn off the heat. Spoon contents of the pan into a food processor, add curry powder, asafoetida, flax, tomato paste and 1c almond milk then puree everything into a single, succulent sauce. Spatula it back into the pan, add lentils and however much remaining almond milk you’d like. Heat everything to a near-boil and turn off the stove. When the sauce cools, either eat or freeze! I did taste this before it went on staycation in the icebox and I cannot wait until it gets to come back out — 4 spoons.

 

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2 responses to “Today’s Lentils, Tomorrow’s… Lentils.

  1. I am obsessed with freezer meals these days so I’m glad to hear that you are doing the same (whether planned or unplanned!).

  2. Haha! brilliant idea
    i never gets time to cook anything in the mroning and the climate is getting colder and im getting more lazy this dish will be good
    i will definitly try this today evening
    thanks for sharing this

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