A very simple recipe, just a handful of ingredients, any of which you may already have on hand! This recipe uses a little more oil than usual to get that “fried” preparation.
Green Beans, about 30ea, washed
Onion, 1/4ea, julienned
Garlic, 3 cloves, minced
Smoked Paprika, ~1tbl
Olive Oil, ~3tbl – enough to generously coat the bottom of the pan
With heat on high, add the olive oil to the pan and cook the beans until wilted and brown, about 6 minutes, seasoning with salt. Add the onion, then after a minute the garlic, and continue to cook until the onion is soft. Turn the heat off, and add the paprika to the hot pan. The hot oil will toast the spice and it should smell very aromatic. Set aside and serve warm.
Side note – If you leave the pan on the heat for too long the paprika may burn and become very bitter.
Lentils are another great ingredient for low cost cooking and meal prep. I love them in soups as they blend and thicken very nicely. In addition, they taste sort of basic and neutral so they pair well with many other ingredients. Start this recipe by preheating the oven to 400F. You’ll also need a large sauce pot as you’ll be blending the soup later with an immersion blender.
Begin by roasting your butternut squash, mushrooms, red onions, and jalapeños. Lightly coat in olive oil and roast until tender. Scoop the seeds out of the squash and discard. Remove the seeds and pith from the jalapeños. You can leave some if you like a little more heat in the finished product. Set aside.
In the sauce pot, add olive oil, and white onion, apple, carrots, and some salt. Sweat over medium heat for about 8-10 minutes, then add garlic and cook for another 2 minutes.
Set aside some of the cooked vegetables in a small bowl, for later. Add 1 cup of the lentils to the pot, and then add the curry powder and toast the veggies and lentils to open up the oils in the spice.
Add the chicken stock and bring to a boil. Add half of the cooked potatoes to help thicken the soup. Turn off the heat and plug in your immersion blender if you’ve got one and begin pureeing the soup. If you’ve only got a stand up blender, blend the soup in batches.
Once the soup is pureed, taste for seasoning and add accordingly. Next, mix in the veggies you cooked earlier, the shredded chicken, and the diced potatoes. Ladle the soup into a bowl or your meal prep containers, and then garnish with snipped chives, and a dollop of labneh.