Thursday, September 11, 2008


Yesterday my sister in law called wanting my vegetarian lasagna recipe. She and her husband are trying to cut down on the amount of meat they eat.

Last night it was 5pm and I hadn't figured out what to make for dinner yet, and I had to leave at 6:30. It was time for a throw-it-together dinner using things from my food storage, and it just happens to sort of be vegetarian- you can make it totally vegetarian by using vegetable soup base. But if you're just looking to cut down on the amount of meat you are eating, then this is pretty tasty.

All canned foods should be added with their liquid- don't drain them first.

1 can tomatoes (chopped or just mush them up with a wooden spoon)
1 can corn
1 can green beans
1 can kidney beans
3/4 C or so lentils
1 TBSP or so of Beef Base (I think it's the same as using bullion- but I use the kind from costco that you keep in the fridge once it's open, because it's MSG free and I think it tastes better.
Garlic, salt and pepper to taste
Water if it cooks down too thick

Simmer until lentils are soft.

The lentils would probably be better if they were soaked overnight first- I simmered my soup for 45 minutes or so, and the lentils were a little on the crunchy side.

I think it would also be good with a little fresh spinach tossed in at the end.

Feeds 1 Mister, one me, three small kids who thought I was trying to poison them so they didn't eat much (I wasn't here when they were eating but I'm guessing that quite a bit was left in their bowls), and enough leftover for my lunch today. I recommend serving with some warm bread or rolls (if you plan ahead).

Variation: Tonight I am making the lentil soup again (maybe if I feed it to them often enough, my kids will start to like it?). I ran out of beef base, and instead added cumin. I also added garbanzo beans. I'll have to report back on how it compares to the previous soup.

Tonight I planned ahead and made rolls (and I soaked the lentils overnight). The rolls are a recipe I got from Becca. They're fast and easy, and you can put garlic salt and cheese on top and shape them like breadsticks to go with a pasta dish.

Sixty Minute Rolls
1 C Milk
1/2 C Water
1/4 C Margarine
4-5 C Flour
3 T Sugar
1 tsp Salt
4 1/2 tsp Yeast

Combine milk, water and margarine & heat to warm (butter does not need to be totally melted). Add 3 C flour, sugar and yeast. Mix. Add salt and remaining flour until you have a good texture. Knead lightly. Cover and raise for 15 minutes. Shape as desired, raise for 15 minutes (on greased bun pan). Bake for 12 minutes at 425 F.

(Photo Source Germes-online)

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