My pantry is full of ingredients. Full of ingredients I bought for one recipe. Special whole grains–amaranth, quinoa, farro, barley–and lots of lentils and beans. I have three (3!) different types of lentils. I made Lentils and Rice with Caramelized Onions from Mark Bittman’s How to Cook Everything because I wanted to make room in my pantry. I now only have 2 types of lentils.
I cooked a similar recipe from Veganomicon before. It’s a simple vegan comfort-food recipe that’s good when it’s cold outside (even Southern California cold).
You can find the recipe HERE.