tweak and nourish

A PANTRY STAPLE: LENTILS. I cook lentils almost every week but I don't cook it the same every time. I use different spices depending on what I feel like having that week. Sometimes, I just add Italian seasoning. If I feel like making it Greek, I add Mediterranean Oregano and drizzle with red wine vinegar prior to eating. Other times, I add turmeric, cumin, curry, seven spice Middle Eastern seasoning and drizzle with lemon juice prior to eating.

Before I add spices, I sauté chopped celery, minced garlic, and diced onion. Then, I add lentils and vegetable broth (I use homemade vegetable broth). I add diced tomatoes when the lentils are almost tender.