Tuesday, January 8, 2013

What I Cooked: Lentil Quinoa Tomato Stew

I'm starting a chronicle of my cooking on here--not because I'm a great chef, but because I'm a lazy, make-due-with-what-you-have cook, and I rarely remember my "recipes" even if they were really good.  If something works out, I'm going to keep track of it here, so I can repeat it.

This was INHALED by my kids, and I liked it too.

Prep time: 15 minutes
Cook time: 1 hour on the stove

1 piece of meat (I used a large pork chop type piece that was double sized, yet flat)
1 Package Lentils
3 handfuls of Quinoa
1 can tomatoes with mild green chiles
1 can stewed tomatoes
A bunch of carrots, cut into large chunks
Spices: Cumin, "Foxpoint Seasoning" (mostly parsely?)
About 8 c. or water/broth, or more, if needed
Salt to taste

Sear meat on high heat in bottom of pan in some olive oil
Deglaze pan with some water or broth
Bring to a boil
Add remaining water and all other ingredients
Turn down burner to low
Simmer for an hour or more, or until lentils are soft and flavors are mixed
Salt to taste

I was out of broth, so I used water in this recipe, and it was still extremely flavorful.

No comments:

Post a Comment