When you’re trying to feed an army for cheap, look no further than dried beans! With the right tools, they aren’t so much of a pain in the butt to make either! But before I get to that and my lentil “stew” recipe: a new NYC kitchen story.
As you may remember my last kitchen was, well, super tiny. So when we moved into our new apartment I was beyond stoked to have a significantly bigger kitchen!
Well that bigger kitchen was enjoyed to its fullest for about 2 weeks… A gas leak was found in the building and everyone’s stove was turned off. Good thing I have a multitude of kitchen toys to work around this!
And besides, cooking dried beans on the stove top is the worst! It takes forever and heats up the whole place. I prefer the crockpot or,my new favorite toy, the pressure cooker!
Which finally leads me to the recipe for this post. You can make this recipe even easier by buying pre-cooked lentils and using jarred tomato sauce (it just won’t be quite as cost efficient).
Lentil “Stew” (makes 4)
- 20 oz cooked lentils (about 2 1/2 cups)
- 1/2 cup chopped tomato sauce (comes in a small box)
- 1 zucchini
- 1/2 an onion, diced
- 1 Tbsp olive oil
- Seasoning to taste (I used salt, pepper, garlic, and crushed red pepper)
What you do:
- Chop the zucchini and dice the onion. Add them and the olive oil into a pot to cook until they start to become tender.
- Add the remaining ingredients and simmer so all of the flavors have a chance to mingle.
236 calories (15g protein, 37g carbs, 4g fat)