In ancient times, after a long day at the office, the man would return home to a well-kept house. His wife, smartly dressed, would greet him with a cocktail, a smile, and dinner ready in the oven. The children, with homework complete, would be quiet and tranquil. Upon removing his coat and tie, the man would unwind with a smoke perhaps and read the newspaper or watch the evening news. And after relieving the stress of his day, the man and his family would all sit down to a home-cooked meal at the family table.

Well, the world doesn’t work like that anymore. Families are not necessarily defined as married with 2.3 children and a dog. Sometimes, it is the woman who returns home to a relatively clean and clutter free house. And while I try to be smartly dressed (really depends on the day), I don’t always greet my spouse with a smile and a cocktail. The kids, well let’s just say they keep it to a low roar most of the time. Homework is hit or miss (really depends on the day).

Everyone is busy. Life is hectic. After a long day, the last thing most of us want to do is cook dinner. Even for me, a guy who likes to cook, after 6:00pm, dinner can seem like a daunting task. So after the sixth or seventh time of rolling into the house after karate and ballet with nothing to cook for dinner, I got wise. I pulled out the old crock pot and came up with my latest recipe: CROCKPOT LENTILS. You can literally throw this one together in morning while making lunches, put the lentils on low, and eight hours later dinner is ready giving you time for a cocktail and the evening news.

CROCKPOT LENTILS

Serves 6-8

1 Lb.      Dried Green Lentils

6 Cups  Vegetable Broth

2            Ribs of Celery (diced)

1             Leek (sliced)

1             Bulb of Garlic (roasted)

1 Tbs.    Dried Thyme

1 Tbs.    Dried Oregano

10 Oz.   Baby Spinach (optional)

1 Tbs.    Fresh Parsley (minced)

Salt & Pepper to your taste

Instructions:

These first few steps are optional. I think they add a bit more depth and flavor to the dish, but just let time be your guide. If you want, you can roast the leeks, celery, and garlic in a preheated 375 degree oven for 20-25 minutes. Just cut the leek in half, wash it well, and place it cut side down along with the ribs of celery in a baking dish coated with cooking spray. Cut the bulb of garlic in half, wrap it tightly in foil with about a tablespoon of water or broth, and bake along with the other veggies. Remove them from the oven, and when cool enough to handle, either chop the veggies up or puree them in the blender or food processor. I go the blender route so my kids don’t see the added vegetables.

If you are short on time, just chop the leeks and celery and mince up just three to four cloves of garlic. Place these veggies in the crockpot. Then add in your lentils (making sure you sort through them first to discard any rocks) thyme, and oregano. Pour in the broth and stir well. Set your crock pot on low for 8 hours, cover, and let them simmer away. When the lentils are cooked, feel free to stir in some baby spinach and re-cover until the spinach has wilted. Season with salt and pepper and garnish with fresh parsley.

Feel free to serve the lentils over brown rice or with a thick slice of crusty brown bread. I also like to throw in a green vegetable on the side, but that is how I roll. Side dishes are optional. It is that easy to have a home-cooked dinner ready and waiting when the family comes home. And if you are feeling nostalgic, go ahead and mix up a Martini, Manhattan, or Whiskey Sour. You will have plenty of time and I am sure you deserve it. Longer Letter Later.

Love, Bob aka The Grassfed Carnivore