Lazy Cook: Fake it Till You Make it Red Lentil Dahl

The frugal lazy cook is back in the kitchen. I visited the new Whole Foods recently to make myself feel healthier without any effort. I walked out with a 'bulk' purchase of red lentils because a friend had told me it was both healthy and yummy.

The frugal cook in me was stoked to buy about 3 cups of dried lentils for less than $3. The lazy cook was shocked at the easy instructions (3 cups liquid to 1 cup lentils, bring to boil and simmer for 30-45 minutes). Geez, how easy and cheap is that?!

Then I looked in my fridge and found all sorts of goodies that seemed to go together. I didn't have any real plan just the guidelines for cooking the lentils. So here is my first ever attempt at making dahl (a lentil stew with onions from South Asia). Note: Like most of my recipes use whatever you have on hand. The only important step that can't change is 3 cups liquid to 1 cup lentils.

I love red curry paste and coconut milk.
Hoping it is yummy with these lentils and leeks.

Ingredients:
1 leek thinly sliced or chopped
1 small sweet onion thinly sliced
1/2 to whole sweet pepper (I used yellow) sliced or chopped
2 large carrots thinly sliced
3-5 teaspoons red curry paste
1 cup red lentils
1 can coconut milk
~2 cups broth (combine with coconut milk and add enough broth to equal 3 cups liquid), I used chicken broth I made and froze from a rotisserie chicken  but vegetable would be tasty too.
2 cups fresh spinach (or thawed package of frozen spinach)

Step 1:
Sauté carrots, sweet onion, leeks, yellow pepper, garlic in coconut oil.

Step 2:

This is what it looks like once you add the liquid.

After 3-5 minutes add 2-3 teaspoons red curry paste to pan and toss to coat veggies. Sauté 2 minutes or until the curry aroma starts to rise from the pan.

Step 3:
Add 3 cups liquid, 1 cup red lentils and season with Himalayan pink salt to taste. Cover and bring to boil then simmer about 35-45** minutes until lentils are soft (they will burst like split peas in split pea soup). I followed the directions from the bulk dispenser at World Market to know how to cook the lentils. Add more curry paste to taste a teaspoon at a time if you want a stronger flavor.



Add two handfuls of fresh spinach and let it wilt then stir.

Step 4:
**About 10 minutes to go add spinach and stir in so it wilts.

Step 5:
Serve over pungent Jasmine or Basmati rice.










The Verdict:
When asked if I should make it again my husband said, "Yes. Next time add grilled chicken."  Then I informed him this was my attempt to come up with a satisfying 'meatless' meal so we could try to be like those healthy people we envy who practice a weekly meatless meal. He was only mildly disappointed and said, "I'm okay with that."

Lazy Cook Chicken Orzo Soup

I love to eat. I hate to cook. I'm lazy. I'm frugal (a.k.a. cheap).
These four things are the impetus behind my recipe for Chicken Orzo soup. Soup is a pleasure but canned soup is expensive and not nearly as good as home made. I mentioned I'm lazy and cheap so when I cook it needs to be simple and affordable. There are ways to make this better (make your own broth from scratch for starters) but they require more work. There are ways to make this simpler (canned broth, rotisserie chicken or pre-cooked chicken) but they require more money.  This soup is flexible and responds well to many substitutions. My recipes resemble a grandmother's cooking style- a little of this, a handful of that, fill to the line in my pot. I know that's frustrating for a lot of people but this is a very forgiving recipe so do what looks right to you when you make it.

This might not seem very lazy at first but when you do it you realize how easy it is. And if I think of this as easy it must be because I truly am a lazy cook. My pallet and my wallet keep me from eating out or buying convenience foods.

My Preferred Method:
I use a 5 Quart Stock Pot usually.

Ingredients-
2 Chicken Breasts (on the bone, thawed)- usually goes on sale for round $1 a pound every month.
6 cups water with chicken base added to make broth (I use whatever brands are on sale- Better than Bouillon,  Orrington Farms Base & Broth Seasonings are my favorite)
Optional- salt water with sea salt, place peeled whole onion in water (yes- whole, not cut up. It's something my mother-in-law does with her mashed potatoes and adds tons of flavor so I do the same with my soup and cut it up after it's cooked at the end. No tears. I can also remove it if I have picky eaters who don't like onion texture.)
Boil chicken until cooked through.
Remove chicken (turn off burner, save broth) and remove from bone. Cut up into bite size pieces or shred depending on preference. Return to pot.

Season broth :
2 cloves garlic (I like mine sliced but you can chop or put in whole depending on flavor preference)
Fresh herbs if you have them (I put a handful of fresh basil, torn, when I have it)
OR 3 tsps. dried herbs (basil, oregano, and/or thyme)
OR 3 tsps. Italian Herb paste

Add:
1 cup orzo
1 cup (or more) carrots (I use 2-3 handfuls of baby carrots or almost a full pound of whole carrots, peeled and cut into large chunks)
If necessary, add more broth to above half way line in pot.

Cook: According to orzo package directions, usually 10 minutes.

Add:
2-3 cups vegetables cut into chucks. I use whatever I have in the house. My favorites include zucchini, yellow summer squash, green beans (fresh are best), bell peppers (I love using orange, yellow or red when they are on sale), celery, fresh spinach or portabella mushrooms. I have the kids cut up the veggies. The more veggies the better. Nice big. bite size chunks because these veggies are softer and get mushy if you cut them too small. Frozen and canned veggies work too but I buy whatever is on sale around $1 a pound in the produce center.

Note: if broth has cooked down then add more broth (water and chicken base) so the veggies are covered.

Cook: Additional 5-10 minutes until vegetables are preferred tenderness.

Serve with a hearty bread. I've used croutons also which is very tasty.

Note: As the soup sits the orzo will absorb the broth. This is GOOD! When there are leftovers (which isn't often) the consistency becomes heartier and more filling.

Serving Suggestion:
Serve over frozen cut leaf spinach. Cook separately, drain, season with sea salt and 1 tsp of herb paste and/or garlic. Makes it very hearty and satisfying but be sure to season the spinach or it becomes bland.

This makes a great meal to share with sick friends.