Archives for posts with tag: lentils

One year and 30 meal plans later (including this one) Everyday Banquet is celebrating its first anniversary! I had no idea when I started this blog whether there would be any readers, let alone whether the idea of presenting recipes in the form of a weekly meal plan would strike a chord. It has been fun to read your comments and follow your interest on Facebook. By far the most gratifying comments have come from those of you who don’t cook a lot or didn’t think you liked to cook but have been trying new meals and liking them. That was always the goal – to get more people into the kitchen, cooking relatively simple and quick meals seasonally. So, on what I hope is the first of many anniversaries, I thank you, my readers for sticking with me and supporting me through the year!

Bon Appetit!
Elizas 1st bday cake_web

Meal #1:Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #2: Penne in a Cream Sauce with Pancetta, Roasted Red Peppers and Peas
Meal #3: Sausages with Lentils and Green Salad
Meal #4: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts

Your grocery list, excluding the usual pantry items: 

fennel – 1
rosemary bunch – 1
bay leaves – 2
lemon – 2
red cabbage – 1 medium
red peppers – 2
apple – 1
onion – 1
carrot – 1
greens for a salad
artichoke hearts – 1 can in water
frozen peas
heavy cream – 1 small container
Kalamata olives – 1/2 cup
penne – 1 box
red lentils – 1 bag
dried thyme (if you don’t already have it)
Parmesan (if you don’t already have it)
ground chili pepper (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
pancetta – 4-6 ounces
sausage – 1 lb.
pork tenderloin – 2 (1 1/2-1 3/4 pounds total)
wild stripped bass – 1 6-8 ounce filet per person
lager – 1/4 cup


Sausages with Red Lentils and Green Salad

This is a great, after-work meal when you need to get dinner on the table fast. It is inspired by one of Mark Bittman’s recipes from Kitchen Express – a go-to cookbook for weeknight dinners. I used chicken sausage because we’re trying to lighten up this month, but pork sausage works too.

1 lb. sausages, sliced
1 TB. olive oil
1 medium onion, chopped
1 carrot, sliced
3 garlic cloves, minced
1/2 ts. dried thyme
1 cup red lentils
3 cups water
1/4 cup olive oil
2 TB. red wine vinegar
1 ts. dijon mustard
salt and pepper

Heat 1 TB. olive oil in a saute pan over medium heat and add sausage slices. Cook until they are just beginning to brown. Add a chopped onion, carrot, garlic, thyme and salt and pepper and saute.

Add lentils and water to a pot, bring to a low boil and simmer for 5-10 minutes. Keep an eye on the lentils, they cook quickly.
red lentils_web

Whisk together olive oil, red wine vinegar, mustard and salt and pepper.

Drain the lentils and add them to the sausage and vegetable mixture, toss with some of the vinaigrette adding more as needed and serve.


How was your lunch today? Did you eat the same sandwich or salad that you always bring to work or buy at a nearby deli? Yeah, me too.

Obviously, I put a lot of effort into planning dinners that are pretty varied, but when it comes to lunch – not so much. Most days, I pack my lunch because if I am going to spend $50 a week on food (lunch in Manhattan is rarely cheaper than $10 – so multiply that by 5) it had better be great, which unfortunately, it rarely is. I don’t usually mind the monotony, but once in awhile I have to mix it up.

Soup, especially this time of year, is such a treat in the middle of the day. My mom said that when I was a toddler I refused to eat anything that wasn’t hot. While my palate has expanded since then, I still think a hot lunch feels a little bit special. This lentil soup recipe will spice up your regular lunch routine and is super inexpensive. I haven’t figured out how much it costs per serving, but a bag of red lentils at my grocery store costs less than $2 and I only used half of the bag for this recipe.


Red Lentil Soup with Lemon

This is an especially good recipe if you haven’t tried or cooked with lentils before. It is super easy, relatively fast, and tastes fresher than your typical lentil soup. Inspired by Melissa Clark’s recipe, originally published in The New York Times, my recipe is a bit simpler to prepare. The lemon at the end is a must, but if you don’t have cilantro you can skip it.

3 TB. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 TB. tomato paste
1 ts. ground cumin
¼ ts. kosher salt, more to taste
¼ ts. ground black pepper
pinch of ground chili pepper or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
juice of ½ lemon, more to taste
3 TB. chopped fresh cilantro (optional)

In a large pot, heat olive oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne, and saute for 2 minutes longer.

Add broth, 2 cups of water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Stir in lemon. Taste, and add salt if necessary. If serving immediately, add the cilantro, but if you are storing the soup for the future, skip the cilantro and add it after the soup has been re-heated, or not at all.