At the urging of Pinterest (ALL OF IT) and a new-mom friend, I went a little crazy stocking my freezer with foods for our early “new parent” weeks.
One Saturday, I woke up and made pumpkin pancakes. We ate some and froze the rest.
But then I kept going! Chicken and cheese enchiladas. Black bean and corn burritos. Chicken pot pie. Apple pie with a crumb top. Pumpkin crumb cake. (Crumb top was the same for both cake and pie, in case you were wondering.) We ended up with extra lentils from the crockpot a few days ago and a bowl of those ended up in the freezer, too. We are going to be sleep-deprived and in shock (probably), but we’ll also be well fed.
Have I told you about the easiest lentils in the world? I’ve mentioned a lentil-sweet potato stew before, but this is different. And easier.
The Easiest Lentils in the World
- 1 cup dried lentils
- 1/2 cup dried pinto or kidney beans
- 1 jar of Trader Joe’s Curry Simmer Sauce
- 1 can of chicken stock (or veggie broth, or water + a pinch of salt)
- 2-4 cups water, depending on how soupy you like your lentils
- 1/2 medium onion, diced
- Salt and pepper to taste, but probably not much (add after cooking)
I throw all of the ingredients into the crockpot, cook on high for 2 hours and then bring to low for a few more hours (or until I’m ready to eat). I sometimes just set it for low and let it cook overnight, then have it ready to pack in the morning for my lunch.
The end! But you can top with a dollop of sour cream and serve with a side of crackers, French bread, pita or naan. Whatever you have! We have some variation of this at least once a month, sometimes throwing in vegetables we need to use up (sweet potatoes, carrots and peppers are all good options but you could get crazier).
*Inexplicably, to the tune of Weasel Stomping Day.