Since returning to the US in June, Tayta and I have noticed a recession-induced reality: frugality is fashionable. People seem to be thrifting, consigning, and "repurposing" (we called it recycling) like never before--and they are talking, blogging, even bragging about it! I read in a
recent article in Time, those who save the most money are now the "popular" ones; says a woman in a neighborhood mom's group, "Saving is like a sport in our group..."
Maybe this is my time to shine. Today I took Active Son to a thrift store by campus to buy him some winter sweaters . In a brief stop we snagged him a beautiful wool sweater from Cabela's and a cotton zip-up from Old Navy for about $4 each. I'm also working on a recycled denim quilt for his dorm room. I've found many clothes for the kids and myself in other around-town thrift and consignment stores and ebay has helped me save lots of money in the new shoe department.
In the spirit of our re-kindled frugality I offer two new hearty lentil recipes which we've embraced. Both are great cold weather comforts. The first is a recipe from my much used, much stained, and much-loved copy of
More With Less, by Doris Janzen Longacre. My kids love this dish. Really!
More With LessLentil Barley Stew/Casserole (my version)2-4 Tablespoons canola oil
3/4 cup chopped celery
3/4 cup chopped onion
1 Tablespoon minced garlic
6 cups water
1 cup lentils
1 14 oz. can diced tomatoes
1 cup barley
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon rosemary (or thyme)
1/2 cup grated carrots
Saute celery, onion and garlic until soft. Add water and lentils and cook for 20 minutes. Add tomatoes, barley and seasonings and simmer for 45-60 minutes. Add grated carrots and cook 5 more minutes.
I cut the amount of liquid in the original recipe so it turns out more like a casserole, served on a plate rather than a stew served in a bowl. But, you could increase the tomatoes by a can, add a pinch more salt, and serve it as a stew.
The second recipe, for French Lentil Soup, was found on an advertisement laying around my mom's kitchen. I don't know how authentically French this soup is, given the source of the recipe, but it is very good--thick and hearty. We ate it tonight with quick-under-the-broiler flat bread topped with mozzarella and fresh tomatoes.
French Lentil Soup1 small onion, finely chopped
2 Tablespoons minced garlic
a little canola oil
2 teaspoons dried thyme
1/2 teaspoon salt
1/8 (or more) teaspoon pepper
6 cups broth
2-3 medium carrots, peeled and finely chopped
1 cup lentils
3 T brown rice
fresh parsley for garnish
Brown onions and garlic in oil. Add chopped carrots and spices and saute a little longer. Add broth, lentils, rice, salt, and pepper. Bring to a boil and simmer for about an hour (mine simmered while I was at the thrift store with Active Son), until lentils and rice are cooked. Puree 1 1/2 cups of the soup and return to the pot of soup. Serve with fresh parsley.
I double both of these recipes as the leftovers make nice lunches.
