You know when you have to write a recipe and the deadline is fast approaching, and you've got nothing because all you want to eat is candy and rice cakes? And that candy is store bought and it would be totally unethical to make up a recipe, like you made it? And doing a rice cake recipe is insane? And you start to panic a little?
But then you have an electric brainwave that screams, "LENTIL! POTATOES!" This is that electric brainwave, friends.
Ingredients
3 russet potatoes, scrubbed and cubed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons Herbs de Provence
1 cup brown lentils
2 cups vegetable broth
1 cup corn, thawed if frozen
1 large handful parsley, minced
1 tomato, diced
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste
Method
Preheat oven to 450 degrees. Toss potatoes with garlic, olive oil and herbs and generous pinch of salt. Roast for 30 to 40 minutes, or until golden brown with crispy edges.
Bring broth and lentil to boil in a pot over medium high heat. Lower heat ad simmer for 15 to 20 minutes, or until lentils are tender and nearly all the broth is absorbed.
In a large bowl, toss together potatoes, lentils, corn, parsley and tomato. Season with salt, pepper, vinegar and lemon juice. Serve warm or cold!