I never get too far away from this subject in my mind, apparently: the challenge of putting good food on the table day after day, after day, after day.
Though I have waxed poetic in the past, today’s revisit is purely practical.
Pasta. With lentils. Damn is that some fine food! Every time I eat beans and noodles together I promise myself I will remember how good the combination is. And every time, two days out, I forget again and think “Pasta? With beans? Wouldn’t that be weird?”
Last night’s incarnation involved leftover penne mixed with leftover lentil soup thawed from frozen two days ago (complete with potatoes and carrots) mixed with one leftover hamburger patty, crumbled up. Sounding crazy? Wait, there’s more! The soup was very thick, so I added a puck of frozen chopped tomatoes and a healthy glug of olive oil to the skillet. I had a small handful of peas from the garden too. I heated it all up over high heat so that the pasta got that little bit of a fried texture and all the flavors thoroughly infused.
How can something so humble, concocted of such seemingly random and incongruous items, taste so delicious! Leftovers or no, I encourage you to try lentils with pasta soon.