I have a bad habit of buying lots of pantry staples, using them a couple times, and then TOTALLY forgetting about them.
Sometimes I’ll feel like there’s nothing for dinner, but when I peruse the pantry, there are five different cans of beans, a bag of dried lentils, vegetable stock, canned tuna and quinoa staring back at me (not to mention the gazillion bags of frozen vegetables in the freezer). Combining those pantry items with some produce, especially frozen vegetables, is a fabulous way to create an inexpensive meal and clean out the cupboards at the same time. Double whammy, folks.
I got my the bag of dried black lentils on sale at Whole Foods quite a while ago, so I wanted to use those up first. I imagine you could use green lentils as well, but you may need to shorten the cooking time a bit. This is pretty much as healty as you can get, chock full of protein and fiber from the lentils along with a hefty dose of vitamins and minerals from the carrots, celery, onions and spinach. It’s even better the next day when the flavors have had a chance to mingle, making perfect lunch leftovers for the work week.