OK, here's what I had for dinner. It's a really good meal and very easy to make on top of the stove or in a slow cooker. I actually started it on the stove but had to go out so I dumped it in the slow cooker and it was perfect by dinner time. I had cooked rice in the freezer so I just had to thaw and heat that to go along with the lentils and vegetable toppings. This is very basic and you can add more herbs and spices if you like, but this is how I make it. DH always has Thousand Island dressing on his because he puts that stuff on anything green.
8 ounces dried brown/green lentils
4 cups water
1 McCormick’s Chicken or Beef flavoured bouillon or any vegetarian bouillon
1 or 2 Garlic cloves, minced
1 Bay leaf
Salt to taste
3 large onions, sliced thinly
4 tablespoons olive oil
3 or 4 cups hot cooked whole grain rice
Sliced green onions
Sliced black olives
In large saucepan, combine dried lentils, water, bouillon cube, garlic, bay leaf and salt. Bring to a boil and turn temperature down; cover and simmer for approximately 30 minutes or until lentils are tender. Keep warm. In large skillet, sauté onions rings in olive oil until tender; mix with lentils. (I don't mix in the onions as I like them layered on top of the lentils.)
To serve, place a serving of hot rice on plate, top with a serving of hot lentils. Add lettuce and vegetables. Add guacamole and salsa if desired.
, DH loves beans so we have them quite often. I should put them in salads more often, though. That's a great way to get in an extra bit of protein.
, this has lots of protein. It's a great change from chili.
, I'm sure you look more "buff" than you think.
, DH and I were in Ottawa in October. We just loved it there. There are so many walking paths and interesting places to walk.