Unprocessed October Day 21 – lentils! I knew there’d be days that I wouldn’t get to post the menu. That was Day 20. It was a pretty boring day anyway, just leftovers.
Day 21 of Unprocessed October’s menu:
breakfast: plain yogurt with honey lemon marmalade and a piece of sourdough toast with peanut butter
lunch: lentil and sweet potato stew.
Let’s discuss lentils a little. I think they are one of the most underrated foods. Not only are they delicious, they’re low-fat, high-protein, high-fiber, nutritious, and ridiculously easy to cook. If you haven’t tried them before, I’d say it’s time you tried them.
Lentil soup was my very first experience with trying lentils. I went to a vegetarian soup restaurant in Costa Mesa many years ago, and I fell in love with them. Imagine my surprise once I found out that they were easy to prepare as well! And, I recently learned that the beautiful state of Washington is the lentil growing capital of the U.S. Wow.
Dinner: I was feeling decadent, so I stopped at the store and got some cheese (triple cream soft ripened cheese with mushrooms), and I spread that on wheat toast. It was yummy. Though, that’s not really enough for a meal, so I made some scrambled eggs.
I’m enjoying this journey through unprocessed foods. Partially it’s mixed with many items that I’m making for the Cupboard Cooking cookbook. So, I’m not having to plan too many of the meals. But, I guess that’s what the cookbook is all about.