23 Apr 2013: Leftover Lentil Spaghetti Two Ways

lunch on 23 April 2013: pizza bagel with carrots, celery sticks, and strawberries
lunch on 23 April 2013: pizza bagel with carrots, celery sticks, and strawberries

Spaghetti with homemade meat sauce was my absolute favorite meal growing up. What kid doesn’t love a spaghetti dinner? Last night I made spaghetti (well, fettuccini, actually) and no meat lentil sauce. If you are a vegetarian (or a flexitarian who eats just about anything) and like things to taste meaty, lentils and mushrooms are your best friends. To add lentils to your pasta sauce, cook the lentils first, drain off any excess liquid, and add the lentils to homemade or bottled marinara sauce. I like to mash the lentils up a bit with a potato masher—this thickens the sauce nicely. The kiddos are pretty good about eating lentils because lentils are, in fact, super yummy. They’re not fooled into thinking that lentils are ground lamb, but they don’t complain either. I used some of the leftover lentil sauce to make today’s pizza bagels.

For my own lunch, I made one of my favorite working from home lunches: the one egg frittata:

one egg frittata made with sauteed kale and leftover pasta
one egg frittata made with sauteed kale and leftover pasta

I started by preheating the oven to 400˚ and heating about a tablespoon of olive oil in a small cast iron pan. While the oil was getting hot, I chopped up some kale and threw it in the pan for a quick saute. Then, I chopped up some leftover noodles and added those to the pan along with a nice dollop of lentil sauce. I stirred this around, grabbed an egg out of the fridge, cracked it into a bowl, added a little milk and whisked it up with a fork. Then in went the egg, I sprinkled some cheese on top, because I couldn’t help myself, and stuck the pan in the oven. It was nice and bubbly and brown after about 10 minutes. I’m embarrassed to admit that I often eat my delicious one egg frittata right out of the pan when I’m home alone. But today I was feeling civilized and I didn’t have to race off to pick up my daughter from preschool, so I actually took the time to put the frittata on a plate. Even with the preheating and chopping and saute-ing and browning, this meal is done in about 30 minutes. And when I say done, I mean cooked and consumed. After all, I have to get back to procrastinating, I mean, working.

working from home lunch: one egg frittata
working from home lunch: one egg frittata

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