Happy Hippy Mama

Yeah, I admit it. That's my aspiration. I have, in the past, ranted about the lack of whole wheat bread in the supermarkets made with fewer than 19 unpronounceable ingredients. Today's Huzzah will be just that...a huzzah to a humble little legume, overlooked and often unloved, but such a perfect basis for dinner.

Ah, lentils. Bean is working on her final molars and it's just agonizing for her; I am on a constant quest to find healthy but slightly mushy food to pique her appetite. Enter the aforementioned legume and our trusty crockpot. It works well during the summer, and it will be exquisite when it's raining cats and dogs this winter:

1 lb dried lentils
1 carrot, chopped
1 medium onion, chopped
1 clove garlic, minced (or to taste)
3 cups water (add EXTRA 2 cups if cooking on HIGH)
Salt and pepper to taste
Hot sauce (optional)
Sliced Polish sausage (optional)
Plain yogurt (optional)

If you need to soak the lentils, do so overnight. Alternatively, buy the ones that don't require it. Wash them and pick over quickly just in case there are nasty gritty things left. Put in crockpot with the veggies and water, cover, and put on LOW setting for 8 to 10 hours (if you are in a hurry, you can cook it for 4-5 hours on HIGH but make sure you add extra water). If you like, you can add hot sauce and sausage near the end of cooking or right before serving just to warm through. Serve with a glop of plain yogurt if desired.

Excellent with crusty, non-high-fructose-corn-syrup bread and definitely a glass of chewy wine.