Ever have that day where you head to the kitchen to whip up something for dinner, only to find you’re out of pretty much everything fresh? I mean, like, even onions? It’s pretty much full-on panic time around here when I run out of something as essential to my every day as onions. Oh, and garlic. Did I mention I was out of garlic, too?
Guess it’s time for a trip to the store, huh?
Ok, but before we do that, a recipe born of necessity. Sometimes those turn out to be the best kind, I think.
- 1 lb brown lentils, picked over and rinsed
- 2 quarts vegetable stock (or the corresponding amounts of bouillon cubes and water – or in my case, a combination of both)
- 1 (6 oz.) can tomato paste
- 1 Tbsp cumin
- 2 tsp onion powder
- 1 tsp granulated garlic
- lemon juice, optional
Throw it all in a large sauce pan (except lemon juice, if using), bring to a boil, reduce heat to medium-low, cover and simmer for 30-40 minutes until lentils are tender, stirring occasionally to be sure tomato paste dissolves and to prevent sticking (especially near the end of the cooking time. This gets pretty thick. I probably should have called it a stew). If you should happen to have some lemon juice, a dash of it at the end does wonders for this, but it’s good without it, too.