Well, Thursday was supposed to be “potato Dauphinois” night… but happy hour intervened! I ate a pesto pasta at Vapiano and S had some lentils and naan at home. The Dauphinois will be making an appearance on the next menu, I’m sure.

I have two reasons for posting about this: 1. to show that we’re not slaves to the menu and frequently make last minute changes, and 2. to give an example of a quick last minute dinner. Just a little bit of preparation turns a can of prepared soup into a respectable dinner. It’s low fat, high fiber, but unfortunately also high in sodium.

S’s Quick Lentils (serves 1)

Chop a small amount of red onion (maybe a couple tablesoons) and fry in a saucepan with a sprinkle of cumin seeds (1/2 or 1/4 tsp) and a dash of ground cayenne (amount depends how strong it is).

Fry for a couple minutes, then add in a can of Progresso Lentil Soup and stir. Heat through.

Meanwhile, heat naan (pita bread, or other flatbread) in a toaster oven (or regular oven) until desired crustiness, and rub all over with some butter.


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