It’s Been a While… A New Food! (Intro to Lentils)

It’s Been a While… A New Food! (Intro to Lentils)

I was thinking just yesterday that I have not made anything new or exciting as of late. This leads for a very boring kitchen experience. But I’m sure you all go through it too – you just get comfortable with the basics and your normal routine.

Last night while reading some class stuff, I started reading about legumes and such. I then remembered I had a bag of lentils in the cupboard. So of course I couldn’t wait to get through today to make something delicious with them for supper. Unfortunately the husband is working, so I dined alone.

This is kind of important only because he eats like a normal person most of the time. And likes normal people foods. I do not. So I always figure if he loves it, AND I love it..it must really be a hit. But for now, we’ll go on my own taste buds (which, as far as I’m concerned, ROCK!).

Anyhow, I made a really tasty spaghetti sauce! With Lentils! Yes, double exclamations are necessary (for the first time in my life I also spelled necessary correct. I always want to put 2 c’s, and usually do before correcting myself). As everyone knows I am a huge fan of basic sauces you can then add whatever the hell you want to them.

What You Need:
1 cup of lentils per person
1/2 cup of water per cup of lentil (following, my smart readers?)
1 can of tomato sauce per cup of lentils
Any types of vegetables or spices you like to mix in with your sauces! I’m lame, so I just add a shitload of spicy stuff. I don’t like my vegetables warm.

I promise to work on my food photography. Well, I promise to try to work on it.

How You Do It:
Rinse the lentils in water. They do not need to soak. I just rinsed and drained until the water ran clear.
In a pot, boil your water
add your lentils (and vegetables if you like them soft..but if you add them now I would also add a bit more water)
Cook until soft (usually until the water is all absorbed, it didn’t take long)
If you like your veggie’s crispier (read: not mushy), you could add them now instead, along with your tomato sauce and any spices
Let simmer for a few minutes

I ate mine with some whole wheat pasta and cheese. Oh, and a big ‘ol salad on the side for some color. Oh, remember the “cheese” I bought? The Daiya stuff? They also have it pepperjack flavor, which I bought the other day and holy banana’s, is that shit good. I like things with a little kick to them, so it was the perfect addition to my meal. Even Lon, who dislikes “fake” things (which I always tell him, “Listen bitch. If I could eat real cheese, I would.”), decided this stuff smells pretty tasty. Of course he wouldn’t actually try it.

Again, you can do it however you like. They were really, really simple to cook with. I will definitely be adding a lentil soup to the rotation in the near future!

Although I do not strive to eat vegetarian or vegan meals, I do find them creeping into my regular days, and to be honest sometimes days go by before I realize I haven’t eaten any meat. This is all very strange to me, since I have always considered myself a very strong meatitarian. But more on this another day.

Oh, for all you mama’s out there? You know what the sauce reminded me of in terms of texture? Alphagetti. Seriously. (Do they even make that shit anymore?!) I’m pretty sure you could take out the spices and your kids would definitely not know the different. It’s a very kid taste bud friendly food. Lentils are also packed with protein (yes, protein!) and fiber. My favorite friend.

Happy Eating!

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A Meal for A Chili Day..

A Meal for A Chili Day..

(First off, I am hilarious!) 



Alright, so I just tricked you. Yes, it is easy. But uh, it’s Vegetarian Chili! I felt if I put that in the title, you might not read it…and this is seriously one of those recipes you absolutely have to make. As per usual, if you want to add the meat, go ahead! We were just looking for a side dish, or afternoon snack, evening snack…anytime snack.. without a lot of carbs* and lots of protein. Okay, the husband was. I have to admit, I  HATE beans. And tomatoes. And onions. Oddly though, I can chow down some of this. That’s how good it is. 



Also? (I can’t believe I’m going to write this.) I have this big obsession with meat. However I have been branching off into a few vegetarian meals, just for something different. This is definitely a great option!

So, with beans (like everything) you have a couple options – dry or canned.



If you use dry beans, you must soak them for about 12 hours before using them or else you will have rock hard beans. I did this method of course, because I have time to soak mine, and because of my excessively long list of foods that irritate me, it’s safer for me to make my own flavors etc.If you use canned beans, look for ones with as little sodium as possible. I will say, if you have a hate on for beans, you should try the dry! They don’t get soft like canned ones, so they  retain a texture that is a lot nicer. (Did I really just call texture “nicer”?! )



Also, with the tomatoes, here’s another little tip for you! Use canned if you want, but read the labels. Did you know that by using canned whole tomatoes and crushing them yourself (with a potato masher) you reduce the amount of sodium by over 200 mg per serving [edit: original post said 200g. Could you imagine?] ?



What You Need:

  • 1.5 cups each of dried kidney beans and pinto beans (OR a large can of the beans of your choice)
  • 3 cups of crushed tomatoes (OR approx. 2 cans)
  • 4-5 carrots chopped
  • 1/2 onion chopped
  • 3 cloves of garlic (OR some garlic powder if that’s your way)
  • 2 large red pepper chopped
  • Any other vegetables you like. Mushrooms might be good in it too!
  • Chili powder and any other seasoning you like
  • 3 teaspoons of brown sugar
  • 2 teaspoons of oil
  • 3/4 cup water

You can cook this in either a pot, or in a slow cooker. I’ve done both. If you’re serving it right away, a pot works best.



How You Do It:



In a slow cooker:

  • Saute onions and garlic in oil in a pan, transfer to slow cooker. Add everything, cooking on high for about half an hour, then switching to low.
In a pot:
  • Saute onions and garlic in the oil.
  • Add tomatoes, beans and water
  • Bring to a boil and reduce heat
  • Add peppers, carrots and any other vegetable
  • Add spices and brown sugar
  • let simmer for 15 minutes or so

See? The great thing about this, is it can be as quick and easy as you need it to be. By using canned items and a pot, it’s ready in 20 minutes, max. If you have more time, or it’s preplanned, dry and fresh items might be something you want to give a try! 


The husband put cheese on his. If I could be a regular cheese eater, I would have too! Instead I had a piece of rye toast. 


This was leftovers! Those are not our serving bowls. Haha


 *When I speak of carbs here, the husband is referring to the carbohydrates found in breads, flour, oats etc. If you have ever read the nutritional information or did a thorough investigation on beans and lentils like I have (what, this isn’t normal?!), than you realize beans and lentils are full of carbohydrates. But they also contain a lot more fiber and protein than almost all other forms of carbohydrates. So to me  they are in their own little “wonder food” category.



Next up on the menu? Either lentil or quinoa soup. Undecided. This of course will involve meat. I’m a meat eater people. 

Is Abercrombie & Fitch’s CEO A Jerk, or Just Honest?

Is Abercrombie & Fitch’s CEO A Jerk, or Just Honest?

Unless you live under a rock you have probably either a) clicked a link to to an interview by Abercrombie and Fitch’s CEO, Mike Jeffries, b) clicked a link to an article discussing the “appalling” comments he’s made regarding their audience or c) the video which has gone completely viral of a former A & F customer giving away his clothes to a homeless man.

In case you haven’t read it, the quote which has gotten everyone fired up was from an article written in Salon magazine where Mr.Jeffries was quoted as saying:

“In every school there are the cool and popular kids, and then there are the not-so-cool kids,” he told the site. “Candidly, we go after the cool kids. We go after the attractive all-American kid with a great attitude and a lot of friends. A lot of people don’t belong [in our clothes], and they can’t belong. Are we exclusionary? Absolutely. Those companies that are in trouble are trying to target everybody: young, old, fat, skinny. But then you become totally vanilla. You don’t alienate anybody, but you don’t excite anybody, either”

Am I the only person who was not offended by his comments? Please don’t get me wrong, they were completely rude, inappropriate and inconsiderate but let’s be honest: he’s just openly said what many other brands out there do too. For a brand which is geared towards teenagers to say they don’t want uncool, fat or unattractive people wearing their brand isn’t exactly some new concept or message being put out there.

Think about it, when was the last time you saw a commercial for any brand of clothing where the teenagers or adults being displayed were sullen, loners or displayed any sign of being stereotypically uncool?

You don’t.

Why? Because bright, cheerful, attractive, happy and laughing people surrounded by other bright, cheerful, attractive, happy and laughing people is what sells products. It’s what appeals to the average person. This is even more appealing to the notoriously insecure teenage audience.

Mr.Jeffries was also quoted as saying they do not carry  XL or XXL brand of female clothing because they don’t want overweight women wearing their clothes, and only carry them in men’s clothing to accommodate large athletes (because you know, 17 year old high school athletes are known for their large, defined muscles requiring XXL clothing!). Again, definitely something he could have kept to himself and definitely offensive to a certain degree, but how many grown up women do you know who even want to wear A & F clothing?

That’s not to say I don’t understand that any teenager reading his quote who is unable to fit into the clothing in the store isn’t going to feel like total garbage. Or that there isn’t a whole slew of teenagers who probably took off running to make sure they could fit into the clothes because that would subsequently make them instantly cool (in their minds), but I also know that there are still those teenagers and people out there who just simply do not find the label appealing.

Perhaps I’m not offended because I’m one of those people. I don’t define cool by the type of kids shown in their ads and commercials. In fact, I don’t really understand what makes something cool or uncool or even care for that matter. I mean, who gets to say what or who is cool? There are many things, books, movies, people, articles of clothing etc etc out there that would fall under the stereotypical column of ‘uncool’ that I  think are completely awesome and therefore are cool to me.

I also long  ago gave up even paying attention to the number written on the inside of pants or the letter on my shirts. In general I usually wear a 4-6..but that doesn’t mean I don’t have a (clearly wrongly sized) 2 or an 8 in my closet and if you held up a 4,6 and an 8 out of my closet depending on the store they are from they are all the same size. The same goes for small, medium and larges.

But even fitting into what is considered to be a non offensive size (according to Mr.Jeffries), that doesn’t make me a cool person. I mean yes, I think I’m pretty fantastic  in general, but it has nothing to do with the size of my ass and it doesn’t even mean the clothes look good on me or fit me properly. In fact, more often than not I also have to try on 10 pairs of pants to possibly find one  acceptable pair. But I suppose I view the clothes as the problem and not my body so that also contributes to my lack of offensive reaction to the comments made by some snooty CEO.

Let’s also not forget the fact that there are other specialty stores geared towards strictly plus sized people that no matter how much I love an outfit there’s no way I’d fit in to them. They don’t advertise that they are targeting a certain audience and are a lot more tactful in their marketing but it’s clear they also have a target audience and it certainly isn’t size 2 16 year olds!  The same can be said for anything really.

And guess what? the people in those commercials are also bright, cheerful, attractive, happy and laughing people surrounded by other  bright, cheerful, attractive, happy and laughing people. They aren’t unattractive, dirty, sullen looking people. Why? because again, that doesn’t sell.

Furthermore, I must admit that I am personally a lot more offended by the video made in response to Mr.Jeffries comments than the comments themselves. I understand the thought process behind it – giving a big F-You to Abercrombie & Fitch and standing up for I am assuming people the kid thought was the ‘lesser’ uncool people but that’s not how I see it.

I see some kid using homeless people to make his point. Going to Goodwill, scouring the wracks to buy A & F clothes and then doing ‘charity work’ by handing the clothes out to unsuspecting homeless people. People who were probably grateful for the clothes,  but completely unaware that the intentions were definitely not being taken from the right place.

This has in turn started a “program” where participants are encouraged to document and share their “good deeds”.  Seriously. After I read this I could feel my  look of udder disgust  poor across my face – this face I make when I can’t even control myself and my eyebrows furrow and my mouth falls open and my nose scrunches up.

People, these are not good deeds. A good deed would be going to Goodwill and buying clothes on a random day, regardless of their brand and handing them out to homeless people….without video taping it. Without patting yourself on the back. Without sharing your “good deed” on Twitter, Facebook or anywhere else. A good deed would be to do it from the right place, and for the right reasons.

The Different Between Ideal and Best

The Different Between Ideal and Best

(credit)

I have come to realize that what my ideal body weight, size and image is, may not actually be what is best for me, or my natural weight.  I don’t particularly like this, because that means that I may not reach my goal, and well, that really sucks. But I’m not going to get hung up on it anymore, because quite frankly it’s not worth it to me. I know I am at a perfectly healthy weight,  I eat healthy foods, I am darn strong (I climb effing mountains for crying out loud! BIG ONES), happy and really do like what I see in the mirror. (90% of the time.) So why the hell have I been making myself feel like I haven’t been successful because I’ve fallen a few pounds short of my ‘ideal’ weight? Really, my ideal weight was a number I pulled out of the air because it seemed like a good number at the time.

I really have been working on changing my mentality about the scale, and my hang ups with it. And I keep having this same thought:  If it’s taking this much effort to get off a few measly extra pounds, it’s going to be that much easier to gain them back. I mean really, I know what to do to lose weight (um, hello 55 pounds which have been removed from my body), and I’ve been doing it, and doing it hard. And yes, the scale moves down, at the rate of about a quarter of a pound a week. Fantastic! I know, I know..the last few pounds are the hardest. But the thing is, I really don’t care that much. I think I’m at a point where I’m doing it because everyone knows I don’t like not reaching my goals.

Because here’s the thing, there are many, many people out there who weight a lot less than I do who are healthy, and many, many people who weight less than I do who are definitely not healthy. The same can be said for people who are heavier than I am. And at the end of day I have come to realize being happy and healthy (emphasis on happy) is way more important than fitting into my ‘skinny size’ (the unworn 3/4’s the closet). So what if I never wear those jeans out because well.. I don’t do muffin top or anything else that might hang over the tops of my jeans?  I guess I will just give them away, because keeping things in my closet which will always be my ‘Sigh. I wish I could fit into those. I guess I have to wear these 6’s instead’  pants is definitely not good for this girls’ self esteem. So while I might want to be wearing the 4’s, my body likes the 6’s, so who the hell am I to argue with it?

I just finished reading Unbearable Lightness (You know, the book I have been impatiently waiting the arrival of.. and the reason I have been MIA for the past couple days.. Can’t apologize, it was so worth it!!!) and while I have had a switch in my mentality and have been for the most part self accepting for the past couple months, reading this book, and the struggles Portia de Rossi went through with herself, were hitting pretty damn close to home for this girl, and if I’m honest I stopped reading a few times because I felt like I was reading something I myself would have written.  I have to say that it made me feel extremely happy to know that other people have had eating disorder struggles, bad body image and the whole shebang, and have been able to overcome them (for the most part!) and move on beyond the scale and sizes and all that bullshit and get back to being happy and healthy. Or, learning how to be happy and healthy.

So keep this in mind when you’re beating yourself up over the size of your jeans: Your body knows best. If the scale keeps bouncing up to 140 (160, or whatever the hell it stays nicely at), chances are it’s where you’re meant to be. So accept it, and get on with living your life.
The Eating Season – Cooking Root Vegetables

The Eating Season – Cooking Root Vegetables

Without fail, every year around this time I suddenly feel like, oh! it’s time to eat again. Not bad foods, but I find Autumn to be my favorite season, despite the impending season of the Dreaded Saskatchewan Winter. In the summer I feel like it’s too nice to spend hours cooking inside,so I tend to resort to a lot of veggies, salads, quick, easy meals and leftover mixtures. Nothing really share worthy. But then October rolls around and I remember I have a kitchen. And I love to cook.

Vegetables are generally the main staple around these parts, and almost every meal is stocked to the brim with them. They’re easy, cheap, versatile and super good for you. Plus there is pretty much a vegetable for everyone, no?

Last spring I planted a garden.IMG_3921

 

Rows upon rows of delicious  vegetables.  The staples like peas, carrots, beans and lettuce. But we also planted spinach, chards, herbs, zucchini, cucumbers, tomatoes, beets, squash and just in case I have a Halloween bone in my body buried deep somewhere (sorry, it’s not really my thing??), a couple Pumpkins and of course peppers in the greenhouse.

And then June hit. And with June came extensive rainfall. Followed closely by July and August in the summer that seemed to never stop raining. As a result it seems like the weather was a constant cycle of raining or leaving the garden so wet it was impossible sometimes to get in to weed and tend to the blooming stock.

After one particularly horrible rainfall I believe towards the end of June, my peas were wipes out. BOO! Peas are so delicious! I don’t even mind all the picking and shelling because they taste so darn good! We did manage to salvage some things in between floods, but unfortunately a lot of it just took too hard of a beating.

You know what did persevere and pull through in large quantities? Carrots and beats, which is perfect as they’re two household favorites. Potatoes are also a delicious go-to around here, but the husband has horror memories of growing up on the farm and dealing with potatoes that he would not even consider planting them. Plus, they’re stupid cheap and a lot of work, so I won’t argue that!

This time of year also bring a huge array of root vegetables to the grocery stores and markets – which is fantastic! They’re super versatile, relatively bland and can be made into a lot of things. I have taken to throwing a mixture of things such as sweet potatoes/yams, turnips, parsnips, carrots, cauliflower, beets and onions. The boys of the house are obsessed with cinnamon, so I actually throw some cinnamon, a bit of water, tumeric and some coconut oil into the crockpot along with the veggies, set it to high for an hour or so, then down to low for a couple. The veggies come out tender and delicious!

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Another favorite? Baby potatoes roasted in the oven. Simple. Easy. I toss some baby potatoes in, a bit of olive oil, and season to whatever the heck I want! This morning I actually tossed some baby potatoes into a roasting pan with some cut up fennel, peppers, a couple garlic bulbs and some dill. I personally love fennel and make this salad often. Potatoes are another one of those things that are pretty versatile. I tend to cook them when I have time (like I did this morning!), and then use them as needed. I’ve actually been tossing a couple into my pan with my veggie filled omelet in the morning. They’re perfect and a nice switch from the usual toast that tends to go with eggs.

 

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Perfect leftovers!
Perfect leftovers!

People tend to shy away from root vegetables and I’m not too sure why. Yes, they tend to be a little more time consuming than steaming some broccoli, but seriously? I tossed that shit into the slow cooker and it cooked itself. Five minutes max of chopping. Plus they can be refrigerated and reheated at a later date. So cook in bulk, put in the work once, and eat for days!

Don’t Wrinkle Your Nose Muffins (Vegan, GF Black Bean Brownie Muffins)

Don’t Wrinkle Your Nose Muffins (Vegan, GF Black Bean Brownie Muffins)

I’d like to throw it out there I am not a bean lover. In fact I am not even a bean liker, which is how I have successfully managed to not make the muffins everyone had been raving about for years. Well, that and I just don’t bake. We don’t get along. It’s messy, time consuming and sweets aren’t my thing. But you know what? Curiosity did not kill the cat after all. Nope, it made me finally cave, make the damn brownies and… begin what I’m sure will be a serious love affair.

Starting out, I had less than no hope for these, but I figured what the hell? Beans are cheap. It requires only my food processor, and if they’re nasty the husband will eat them anyways, because he’s pretty much my human food disposal.

This is where I  admit defeat and confess I ate 2 before they even cooled. And had one with breakfast.

They are so, so soft on the inside, slightly hard on the outside, taste nothing like beans (oddly, but thankfully), and don’t have the over power chocolatey, sweet taste of a cake or typical cupcake.

Black Bean Brown Muffins

What You Need

  • Food processor a mixer of some sort. I used my food processor, but if you don’t have one a standing mixer or even a hand one would be good. Something is needed to get the beans the right texture.
  • 15 ounces of black beans (either a large can rinsed and draining thoroughly, or dry soaked overnight)
  • 3 tablespoons of coconut oil
  • 3.4 cup of cocoa
  • 1/4 tsp of sea salt (or regular, whatevs)
  • 1 tsp vanilla
  • 2 large flax “eggs” (2.5 tbsp of flax and 6 tbsp of water, mixed) (OR, I’m sure you could actually use 2 eggs, although they would no longer be vegan then)
  • 1/2 cup raw sugar (or regular)
  • 1 1/2 tsp of baking powder
  • Anything extra you like on your brownies. For me, walnuts make brownies. They separate a fudgy cake from a brownie. They are a must, no negotiations. The husband is an icing man. Actually, a sugar man. So I also iced some of them with a store bought, generic chocolate fudge icing because you know what? I don’t care enough to make my own for him. There, I said it. My love has limits.

How You Do It

  1. Heat the oven to 350
  2. Grease a muffin tin, or go the lazy Racheal route and put in some muffin cups
  3. If you go the flax egg route, mix that up in the food process and let it sit (it needs to get a little gooey)
  4. Toss everything else into the food processor, and let is pulse until its a relatively smooth texture. You might need to open it up and scrape the sides bit.
  5. Because it’s a brownie mixture, it will be a little thicker than say a cake batter, but should still slowly slide off a spatula
  6. Equally divide your batter into the tins (it’s okay to lick the remaining batter from the bowl. I was scared to because well, its BEANS, but nope, tastes like a brownie.)
  7. Add any toppings (chocolate chips, walnuts..)
  8. Toss in the oven
  9. Take out, let cool (or don’t)
  10. EAT!

* Note: the inside might seem a little too moist, but don’t worry! They’ll be done. They are meant to be a soft and delicious. You can store them in the fridge, or freeze some. OR do as I do, and leave them on the counter and watch them disappear over the course of a couple days.

*Recipe from The Minimalist Baker 

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See? Look just like flour filled muffins, but way better! Each muffin has, yes sugar and calories, but also has 7 grams of fiber and 5 grams of protein (not counting the nuts). SO if you’re going to have a chocolaty treat for dessert, this is a super great route to go.

How The Veggie’s Do Meat Sauce (Lentil Chili Stuffed Peppers)

How The Veggie’s Do Meat Sauce (Lentil Chili Stuffed Peppers)

Friends tease me that I eat a lot of lentils, and it’s true, I do.  They just fit the bill for so many delicious recipes, and manage to replace meat and/or pasta in so many dishes without leaving me feeling like I’m eating a lesser substitute for the real thing. In fact, I more often than not crave the delicious taste of lentils.

Lentils, like  many other delicious, hearty grains, are full of fibre, complex carbs, protein and many vitamins and minerals, particularly the B vitamins which is a big deal for people with Celiac disease as the main source in most diets of these nutrients are in wheat products.

They come in a variety of colors – from black, to green, red, yellow and red. I personally like the split, red ones the best. They cook in no time at all, and have a slightly softer taste.

Because they cook in less than 10 minutes they are a staple in my diet, particularly since I often lose track of time during the day, until its 4:50 and I realize I’m hungry and it’s nearing supper.

I have used lentils many times in recipes. When I was first diagnosed Celiac I used them in a traditional spaghetti and meat sauce styled meal to replace the pasta, as I don’t love the taste of most gluten free pastas. As my diet changed and I started eating less and less meat and found gluten free pasta options  I did like, the lentils began replacing the meat sauce instead.

And what can I say? After that they took on meals of their own. Including a delicious, simple, chili inspired lentil sauce that can used with pasta, as a side dish, on toast, or on buns like a sloppy joe! (Hilarious sidenote: I was talking about sloppy joe’s earlier with someone, and my phone autocorrected to sloppy hoes.. Died. Laughing.)

I love all of those options with the leftovers, however lately? My fresh, go-to meal has been stuffed peppers. Quick + delicious + easy = winner! I was inspired by this chili post from a few years ago  for the flavoring and off it went!

Chili Inspired Lentil Sauce 

The recipe below made enough for 2 suppers (one stuffed pepper and one pasta) for myself while the husband was working late, so adjust accordingly.

What You Need:

  • 1/2 cup of lentils. I used, predictably, split red ones. If you go with a full sized lentil (green, yellow or black) you may want to soak them overnight to cut down on cooking time.
  • 2 teaspoons olive oil
  • 2 cloves of garlic
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 tablespoon of molasses (can so easily be omitted, or subbed in with a bit of brown sugar)
  • 1 full green pepper (or any color), top chopped off and insides scooped out, but kept intact (make sense? It’s going to be stuffed). Obviously you’ll want enough peppers for however many people you’re feeding. This recipe is good for 2, so if you’re making for 2 people, use 2 whole peppers
  • 1/2 cubed red pepper
  • 1/2 cubed orange pepper (or 2 red, or red/yellow, or yellow/orange etc)
  • 2-3 chopped carrots
  • Enough tomato sauce/paste to coat the lentils. I used about a cup I think.
  • Chopped onion (optional)

How You Do It:

  1. Heat the oven to 350
  2. Rinse the lentils by running water over them until it runs clear.
  3. Put the lentils on to boil. I generally use twice the amount of water as lentils, give or take. I tend to eyeball it, and basically fill my pot to about 1/2 inch over the lentils in a small pot.
  4. In a pot, heat the oil on medium
  5. Toss in the minced garlic
  6. Toss in the paprika, cumin, red pepper flakes and chili powder and stir for a couple minutes
  7. Toss in the onion and chopped peppers and stir for another couple minutes
  8. Toss in the lentils into the mix
  9. Add tomato sauce, add more if needed
  10. Fill the whole pepper to the pretty much the top
  11. Toss the whole pepper into the oven for 10-15 minutes

*You could add some cheese to the top of this mix for a little extra somethin’ somethin’.

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I know your first thought is, “Really, that fills you up?” But the truth is lentils are super filling. If you’re extra hungry like I was one night though, you could make a piece  of homemade garlic toast to slop up the insides..

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Does that not look delicious??  As you can see, it’s messy and is perfect for toast.

Make this one, I promise you’ll love it!

Also, I know! 2 food recipes 2 days in a row. I promised someone weeks ago I’d post this recipe, so I figured I better just do it before I get a scolding. Again.