I’ve been on a big cooking kick for the last few months. I liked my kitchen at my last place, but my new kitchen is amazing! It’s considerably smaller than the last one, but in some ways that makes cooking much easier. Plus now we have a big island in the middle which gives me ample space to
make a giant mess to work.
For the most part I do like to keep it simple when I cook dinner. I don’t really like cooking with Eve in the kitchen and she basically freaks out if I leave her to play while I try to cook. (The other day while making this recipe she was actually playing really nicely, until I said something to her. That brought attention to the fact that I was not in the room. I was finally able to calm her down and then made the mistake of leaving the kitchen and alerting her to the fact once again that I was not in the room. Man, you’d think I would learn!)
Lately I’ve been on a one-pot cooking kit using my awesome cast iron Dutch oven [affiliate link]. One of my favorite recipes is this delicious lentil stew adapted from this One Pot Coconut Curry Lentil Bowl by Happy Healthy Mama that I discovered when I was dairy-free. It takes about 45 minutes from start to finish, but most of that time is letting it simmer, so really it only takes about 15 minutes of prep time. (Although if you’re dealing with a crying toddler like I was, then expect it will take longer.) It’s healthy and filling and perfect for a cold winter night!
1 Tbsp olive oil
1 medium yellow onion
2 cloves of garlic
2 cans (13.5 oz.) stewed tomatoes (I like to use low sodium)
1 can (13.5 oz.) coconut milk
1 cup red lentils
2 tsp turmeric
1 tsp ground fresh black pepper
pinch of salt
bag of frozen string beans (or fresh, if you prefer, with ends trimmed)
1. Heat the olive oil on medium heat in a Dutch oven or large pot. While it’s heating, dice the onion and mince the garlic
2. Sauté the onion & garlic until the onions are clear
3. Add in the tomatoes & coconut milk and cook until they are bubbling, stirring occasionally
4. Add in lentils, ground pepper & turmeric. Cover & turn down heat and let simmer for about 30 minutes, until the lentils are cooked through
5. Add in salt to taste and stir in the frozen string beans (what’s great about putting in the frozen beans, in addition to cutting down prep time, is it cools down the stew quickly so it’s ready to eat right away)
Serve and enjoy! I like to serve mine with pita or bread.
What’s your go-to weekday recipe?
If you liked this post, you might also want to check out
- Grilled balsamic peach salad
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- Friday Finds: The cooking edition
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