One of my favorite dishes from my last freezer cooking day with Donna was the curried lentils. These were so easy to make and super cheap.
- 1 cup lentils
- 2 1/2 cup water
- 2 beef bouillon cubes
- 1 bay leaf
Bring to a boil and simmer for 20 minutes or until tender. Meanwhile, saute together:
- 1/4 cup margarine
- 1 large onion, chopped
- 1 clove garlic, minced
Once the onions are sauted add:
- 1-2 Tablespoons curry powder
Fry the curry and onion mixture briefly and then add it to the pot of lentils. Don’t drain the extra fluid in the lentils. Serve over rice.
To Freeze: Follow the instructions above, but increase the ingredients to make multiple batches. Then allow the lentils to cool before dividing into freezer bags. Lay the bags flat in your freezer to save space. When you are ready to eat the lentils later just thaw and reheat on the stove or in the microwave.
In general, I wouldn’t exactly call this a kid friendly meal since curry might be a spice your kids aren’t used to, but Grace… Well, she loves it. 😀
You can find more Faking it Well and Freezer Friendly recipes here.
So how about you? Are you a lover of curry like Grace?
This recipe was adapted from the More with Less Cookbook.