Chipotle Salsa Lentils with Mixed Vegetables

After a tear-jerker post about a deceased relative I miss…

…and a post about Va-ja-jays and ta-ta’s…

…it’s time to get back to some regularly scheduled programming.

Here’s a one pot, gluten free, vegan meal recipe that is ready in less than 30 minutes, makes planned leftovers, costs next to nothing, and is hearty and satisfying.  How’s that for killing seven two birds with one stone?

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Chipotle Salsa Lentils with Mixed Vegetables

Ingredients

1 c dry Lentils

1.5 c Salsa (I used a small jar of Pace)

1 Tbsp Chipotle seasoning (I used Mrs. Dash)

1 Tbsp Sugar (optional)

1 c diced Vegetables (I used carrots and broccoli stalks)

Directions

Cook 1 cup dry lentils with 2 cups water on stovetop (Bring the lentils and water to a boil, then cover and reduce heat).  Simmer for about 15 minutes, or until about 85% of the water has been cooked off.

Add the remaining ingredients.

Stir, cover, and cook for another 10-15 minutes.

Serve.

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Here’s a visual guide of the process

Water + Lentils.  Boil, reduce heat & cover

After 15 minutes, 85% of the water is gone

Add everything else, stir, simmer (covered) for 10-15 minutes

Plate & Serve

This was easy, fast, cheap meal when served next to a fresh green salad.  Filling, hearty, satisfying.  30 Minute Meals anyone?

The salsa was a nice way to season the lentils because on their own, I find lentils to be quite bland and can even be “earthy” tasting.

Scott had no idea he was eating lentils.  His comment, “Whatever that was that you made was actually good.”  He grew up a meat and potaotes guy so the fact that he dines on nooch (15 recipes here), raw vegan chocolate mousse made with avocado, and lentils, well, he’s come a long way.  I’ll take an “acutally good” any day.

If you’ve never cooked with lentils before, just make sure to not overcook them.  Red lentils cook very fast and can turn to mush easily and you can end up with (unplanned) lentil soup on your hands, quickly.

Green and black lentils take longer to cook, but this whole meal, from start to finish, was done in 30 minutes.

The added veggies gave some color, a bit of extra texture and crunch, and more fiber.  Not that the lentils on their own are hurting in the fiber department.

And planned leftovers are music to my working mommy ears.

Need other one-pot meal ideas?

Maybe Mango Balsamic Rice, Beans, & Mixed Veggies

Check out This Post for more One Pot Recipes

From my last post about going to the doctor, specifically going to the gyno, thanks for chiming in about your own experiences with going and with monthly self-breast exams.  Not exactly on the top of everyone’s to do list, but as I mentioned, it’s one aspect of staying healthy.  Being proactive about our health and preventative care just makes sense to me given how much we all care about other aspects of healthy living like food and exercise choices.

Maybe you’d like to wash your lentils down with brownies.  I know some people who’ve tried beans or lentils in their brownies.  I haven’t gone that far, yet.

Raw Vegan Brownies are as far as I’ve gone.

Questions:

1. Do you like lentils?

I used to love buying lentil salads at WFs.  Haven’t wasted money like that done that in years, though.  I just make my own now.

2. Favorite way to prepare them?

I don’t cook with them that frequently but I need to start using them more because this was a fast, family-friendly, cheap, vegan meal.

Christine has been sprouting them.  That’s next on my to-try list.

3. Anything fun or exciting happen for you today?

I got a package in the mail I was waiting for.  Will be posting about it, soon.