Well, that’s all I have for holiday baking! I guess it’s time to get back to the healthy stuff. It’s always good to have some enjoyment, even if it’s in the form of five dozen cookies…
There are some nights that I completely forget to set aside some dinner to have as lunch leftovers. Last night was one of those nights. At 11:00 pm, I whipped up one of my favorite dishes that takes approximately 10 minutes to cook.
Mushroom-Lentil “Bolognese” (for one)
- 1/4 – 1/3 cup cooked green lentils (French if possible)
- 1/2 red onion, chopped
- 4 medium white button mushrooms, chopped into small pieces
- 2 cloves garlic, crushed
- 1 cup marinara sauce
- Your favorite means of bolognese delivery (pasta, couscous, quinoa!)
- Seasoning (basil, salt, pepper, Worcester sauce, liquid smoke)
- To cook the lentils, bring the lentils and double the amount of water to a boil. Add a 1/2 teaspoon of apple cider vinegar. It will cut the gassy properties of the legumes. Cook for 20-30 minutes.
- Saute the onions and garlic in olive oil in a small pan until onions are transparent. Add other vegetables if you are so inclined.
- Add mushrooms, lentils, and marinara sauce. Cook until everything is tender.
- Toss with pasta and enjoy!