Quick Italian Lentils

Oh, Monday, you thought you had me beat, didn’t you?

After an incredibly lazy (joyfully so) weekend I had an unfortunate thought on Monday morning.  Crap! I didn’t do any bulk cooking!

Not to fear because the lazy weekend left me wired with energy in the early hours of the day.  First things first, I diced up some veggies and got a miso soup going on the stove.  I also wanted to take a hearty salad to work for lunch. I had some veggies, but I was missing the “hearty.”  I decided to make some lentils. Quick and easy!

Quick Italian Lentils

by JL goes Vegan

Ingredients

  • 1 cup brown lentils, rinsed and drained
  • 1 cup vegetable broth
  • 1 cup water
  • 1 dash garlic powder
  • 2 – 3 dashes Italian seasoning (dry)

Instructions

Add all ingredients to a rice cooker.

Select regular (white rice) setting.

30 – 40 minutes later your lentils are ready!

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Once the lentils were going in the rice cooker I simply chopped some romaine lettuce, added a few handfuls of baby spinach, a handful of broccoli slaw and a small, diced, plum tomato and tossed the veggies in Mulberry-Mustard Dressing and stored it in a container.  When the lentils were done I added about half a cup to a small mason jar and tossed it in my lunch bag.  A few hours later:

Take that, Monday!

7 thoughts on “Quick Italian Lentils”

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