I’ve had a request for more lentil recipes and this one is a winner. This recipe comes from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. (Which btw is I think my favorite cookbook ever.) This recipe is easy, but it is a little time consuming and requires you to plan ahead a few hours. The result is a cheap, delicious and satisfying meal approved by husbands and munchkins alike. Isa patterned it after a childhood favorite from a can, but I promise it is much tastier than Beef-A-Roni.
Food Storage Ingredients:
1/2 cup cashews
1 cup vegetable broth
1 Tablespoon olive oil
1 teaspoon salt
2 teaspoon dried thyme
1 teaspoon dried rosemary
1 (28 oz) can of crushed tomatoes
1 cup dried lentils or 1 (15 oz) can cooked lentils
1 pound dried pasta, cooked
fresh ground pepper
1 small onion (or 1/2 large onion), diced
3 cloves of garlic, minced
1. Place cashews in a bowl of water. Soak for at least 2 hours before you start meal prep. 2. If you are using dried lentils, cook those before starting. 30 minutes on the stove, 8 minutes in a pressure cooker. 3. Saute onion in a large pot with olive oil. Once caramelized add garlic and saute for 1 minute. 4. Add dried spices, salt and lentils. Quickly mash the lentils with a potato masher. Leave some lentils whole. 5. Blend cashews and veggie broth until liquid doesn’t have gritty pieces. 6. Add broth and tomatoes to lentils. Cover pot and simmer for 5 minutes. 7. Add pasta and stir until coated.