I’m not going to apologize for my long absence, because you probably don’t care. Unless you’re my mom. And I apologized to her months ago.
2010 was a much longer year than we anticipated. There’s a lot I could say about it, but I’d rather just move right along. And now we’re in a new year, in a new house, with a human-sized kitchen, an oven that couldn’t qualify as easy-bake, and (knock on wood) apparently reliable internet access. And, like magic, I find myself suddenly wanting to cook again.
This is not the fanciest or most exciting recipe to rechristen See Food, but then, I’m not the fanciest or most exciting person. I made this today, with the goal of having some easily reheatable lunches later this week.
potato lentil chili (serves 4-6)
- 1 T oil (I used coconut because it was on sale)
- 3 cloves of garlic, minced (or to taste)
- 1 green bell pepper, diced
- 1 onion, diced
- 1+ T ground cumin
- 4C water, plus more as needed
- a handful of lentils
- 3/4C corn
- 2 medium potatoes, diced (already cooked)
- heat oil over medium high heat in a large pan
- add garlic and stir until fragrant
- add bell pepper and onion, stirring frequently for about 8 minutes, then add cumin
- add 4C water and lentils
- bring to a boil and then reduce heat to medium for 30 minutes
- add corn, potatoes, and more water (if needed) [if your potatoes aren’t cooked, add them with the pepper and onion in step 3]
- simmer for 15 minutes, then serve