Lentils are a weeknight staple for my family. This is a one-pot meal that I fall back on regularly if I don’t know what to cook and I don’t have a lot of time. Lentils cook quickly and are very nutritious and wholesome, and my family likes them. I always have onions, carrots, celery and lentils on hand, which are the basis for this dish. I cook it differently each time, and don’t really follow a recipe. In anticipation of publishing it on this blog, I wrote it down as I cooked last night. You are in luck, dear reader! My husband told me that it tasted better than usual! One of the reasons might have been that I used leeks instead of onions. Leeks have a delicious, delicately sweet flavor when sauteed, and they make any dish taste good. Another reason might have been that I used organic green lentils that I bought in bulk from a natural food store. I am not sure if they taste better than the factory-packaged lentils that I buy at the supermarket, but perhaps they do. In any case, I feel that I am helping the planet if I buy dry goods, such as beans, oatmeal and other grains, in bulk at the natural food store. I figure that means one less factory (where they would be packaging the food) polluting the environment. Also less packaging waste to throw away (though I do need to put it in a bag at the store). When I cooked this dish last night, I did not have spinach in my refrigerator, so I cooked it without spinach and served it with a salad. I often add spinach to make it a one-dish meal. Also, I added wheat berries last night, which I do not always do, but it makes it hearty and gives it a nubby texture that I like. Enjoy!
