Experiment with the spices on this one. It is fast and hearty and again, can be frozen for later.
4 cups water
1 1/4 cups lentils of choice, rinsed and drained
2-3 large baking potatoes, peeled and cubed small
1 tsp. dried tarragon
1/4 tsp. pepper
1 tsp. salt or to taste
1 tbls. olive oil
1 cup chopped scallions (or onions)
1 cup each shredded carrots and zucchini
2 cloves garlic, minced
3-4 tbls. balsamic vinegar, to taste
Cook the lentils, potatoes, tarragon and pepper in the water. Boil, then cover and simmer for 15-20 inutes until potatoes are tender. Drain. In a large frying pan over med heat, cook the scallions, carrots, zucchini and garlic, stirring frequently for 8-10 min until carrots are tender. Turn to low heat and add lentil mixture. Sprinkle with balsamic vinegar and salt to taste and mix well. Cook for 2-3 more minutes to blend flavors. I serve this with salad or raw vegies and cornbread or hearty bread/rolls.