Think about ‘batch cooking’ as a way to cook healthfully at lunchtime.
At the beginning of the week, I made 2 cups of lentils by bringing 4 cups water to a boil, adding 2 cups dry lentils and simmer for about 25 minutes. I used the lentils during the week as the main ingredient in two dishes and then had lentils left over to supplement other dishes.
Today’s lunch was chicken stock* brought to a boil, a few Chinese noodles added- they’re quick cookin’. Three minutes later I added a half cup of lentils, a few chopped leaves of bok choy, some Bragg’s, and some hot sauce. Filling, nutritious, and minimally processed.
Other things you can do with lentils: Sprinkle them on your next salad, throw some into a pasta dish or into sauteed vegetables, puree them with olive oil, cumin and a shake of cayenne for a tasty spread!
*Keep in mind, if you buy chicken stock, to choose a low sodium brand- like Pacific Natural Foods.