Sunday, March 3, 2013

Lentil and Vegetable Skillet (with egg noodles)

I had to make a quick lunch, that would be filling and relatively nutritious, and here is what I came up with:

1 Tablespoon olive oil
1 small onion, diced
1 clove garlic, diced
3 medium carrots, cut up
1 large potato, diced, or cut how you like!
1.5 cups uncooked green lentils
water to cover, and more
seasonings: I used salt, pepper, turmeric, and cumin
egg noodles, broken into small pieces (I used about 1/3 of a package, but your skillet and veggies could be a different size, so you may need more)

Heat oil in a large skillet, add diced vegetables. Cook, while stirring occasionally. When the vegetables are softened and browning a bit, add lentils, water, and seasonings. I used enough water so that it looked very soupy. Bring to a boil, then simmer. When the lentils are fully cooked (about 20 min), add the egg noodles, and cook for another 3-5 min. Serve hot.

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