Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Brown lentils are one of the legumes I like to always have on hand, and I wanted to try a new flavor combination with them. I had the idea of rosemary and sage from my Thanksfiving stuffing recipe. I used the flavors of a mirepoix (onion, celery, and carrot) plus the seasonings of garlic, rosemary, sage, and black pepper to round out the flavors. This turned out so delicious, and I now have another amazing bean dish in my repertoire.
I also like to add frozen greens to this recipe (either spinach or kale or both) to enchance the nutritional value. It's a great dish to sneak in some greens, but it can also be made without them.
Ingredients
- 2 tbsp olive oil
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced or shredded carrot (I prefer shredded because it cooks faster)
- 1/2 cup frozen greens (optional)
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 tsp black pepper
- 1 cup dried brown lentils washed and drained
- 2.5 cups vegetable or chicken broth
Directions
- Sautee veggies until soft.
- Add remaining ingredients and bring to boil
- Reduce to simmer, cover pot, and cook for 60-75 minutes depending on desired texture.
- The veggies will become quite soft this way given the long cook time. If you want, you can saute the veggies at the end and add them to the legumes, or add the veggies in the middle of cooking of the legumes. You can't sautee them this way but they won't become so mushy and their flavors will still impart into the dish.
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