Simple Lentil Recipe and Happy Memories
I wasn’t shocked to learn that eating red meat significantly increases the risk of premature death, according to a long-range study that examined the eating habits and health of more than 110,000 adults for more than 20 years.
I stopped eating beef, pork and poultry in 2006, seafood in 2009 and don’t drink milk anymore. While I cut those things out of my diet for better health, these changes became sustainable for reasons of compassion. Some will dispute the claims that eating meat is bad for your health, but I think we can all agree that humans eating meat is bad for animals.
People will protect their right to enjoy meat just as they fought to protect their right to smoke cigarettes. In ten years, you may hear things like, “we didn’t know back then that it was so bad for you.” Some will ignore and dispute health claims until their death. Smokers don’t always die from lung cancer and I am sure meat eaters don’t always die from heart disease, but if we jump back to compassion for a moment, animals always die when we eat them.
This post is not intended to be preachy or a lecture to try to convince you to live or eat a certain way. It’s just the thought process that I went through to get to where I am today. Everyone in my family still eats animals and I still love them as much as I did when I ate it with them.
Now, onto the good stuff…
When I woke up this morning and thought about what I would write for you today, I wanted to share a simple lentil recipe (and then I read the study about meat and health). My sister Alyson taught me how to make this delicious dish when she was visiting last summer. I haven’t seen her since, and every time I make this recipe, I think of our amazing time together and how fun it will be to spend time with her this summer.
Recipes are more than a list of ingredients, they are memories. Cooking lentils always makes me smile because they make me think of my lovely sister. This recipe is so simple, you won’t even need to save it.
Lentils with Vinegar
- 1 Can Organic Lentils
- 1/2 Can Water
- 1 Vegetarian Bouillon Cube
- 1/4 Cup White Vinegar
- 1 T. Flour
Rinse Lentils (or not) and add to small pot. Add water and bouillon cube and bring to a boil.
Add vinegar and a little salt (or not).
Put flour in a small bowl and add liquid from cooking lentils to form a loose paste.
Pour the paste into the pot with lentils and stir to thicken.
Serve over pan-fried noodles or alone in a bowl.
If you are considering a vegetarian diet, I highly recommend the following books:
My friend Heidi has been busy creating new memories with recipes too. See the amazing Cookie Cravings cookbook she designed for Maria at Two Peas & Their Pod. I haven’t made any yet, but think I already gained 2 lbs just from looking at the amazing photography and design. I always recommend Heidi for design when working with clients and now you will see why.
What recipe brings back memories for you? Please share in the comment section.
I still love you if you eat meat and I hope you still love me even though I don’t.
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