Saturday, September 13, 2014

Empty Fridge Stew

I've been working for 2 weeks straight and I am pretty tired.

Fortunately, I'm about to be on vacation and also fortunately this stew is super easy.

Because we're leaving town, we've tried not to buy anything the last few days and just use up what we already had. It was pretty sparse.

The fruit stash looked pretty sad.

And the fridge not much better. But we have all the garlic.

So in an effort to use up the fresh stuff without buying more, I made the very ugliest awesomest Empty Fridge Stew last night.

Veggies in the fridge (mine were an onion, a head of cauliflower and part of a broccoli crown)
Water or veg broth or a mix
Cooked rice or dry pasta or quinoa or some other grain
16 oz lentils (or however many you have)

You can tell this was a precise recipe. 

1. Sautée your tougher veggies (onion, potato if you have it, celery etc.) in oil or earth balance
2. Toss in some minced garlic if you have it and seasoning. Be a little heavy handed if you're just using water, or you can go a little lighter if you're using a lot of vegetable broth. I used ginger (from a jar, of course I didn't have fresh) cumin, coriander, salt, red pepper flakes, parsley, onion powder, and garlic powder. This would also be great with a bunch of curry powder but John isn't into that flavor so I left it out.
3. Sautée another minute.
4. Add approx 6 cups water or veg broth or some mix thereof.
5. Throw in lentils. Cover and simmer.

From this point the cook time is about 30-45 mins, so if you're using a dry grain or pasta time it to be just cooked at the end. For example, if you're using macaroni noodles that take 10ish mins to be cooked, toss them in about 20 mins down the line and at the 30 min mark everything should be cooked.

Happy scrounging!

Thanks for reading, see you soon.

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