Fit Fare

A common misconception is that if you’re short on time, your only option is preprepared food -fast food, junk food, processed food. This does not have to be the case.

Imagine, if you will, a typical evening in my household: both my partner and I are exhausted from a long day’s work, and more importantly hungry. We discuss our options for a quick dinner home dinner. It would take 30 minutes for chinese delivery or a pizza (sometimes 40 minutes).

Can I come up with a better, healthier alternative in the same amount of time, without a run to the store, using only the ingredients I keep in my fridge and pantry? Thus begins the challenge.

Having a well-stocked pantry is key for this game. In ours, I like to keep a variety of dried whole wheat pastas, canned tomatoes and beans, veggie broth, dried beans and lentils and a wide variety of spices and dried herbs, oils and vinegars.

The following recipe is one of our favourites, and my partner often suggests it even if we aren’t that tired or lacking motivation for dinner. The idea originally came from a Self magazine nutritious recipe but I’ve since made it so many times and modified it so much that it’s pretty much my own.

First, I put about a cup and a half of French green lentils and 2 cups of water in a heavy pan and place over a medium-high fire. When the water begins to boil, I lower it to a simmer and cover it for 30 minutes. In a separate pot, I bring water to boil and splash some white vinegar in, about two tablespoons.

At this point, I scrounge around the kitchen to see what else I have - any leftover spinach or greens I cook just a little, to wilt, with a splash of sherry. Or maybe I’ll sauté a chopped onion, or cook a can of chopped tomatoes with some garlic and thyme. Whatever it is, I do it in less than 30 minutes and split it evenly between two large soup bowls.

When the lentils are just about done, I season them to taste with salt and pepper, a splash of balsamic vinegar and some extra virgin olive oil.

I break a couple of eggs (one or two per person) into a cup, then slide them into the simmering vingared water, spacing them out so they hardly touch. I poach at a bare simmer until whites are firm but yolks are still runny, about 4 to 5 minutes.

Finally, I spoon the lentils into the bowls (over whatever else I’ve cooked) and with a large spoon, create a crator at the top. I then scoop the eggs out of the water and place them in the top, carefully so they stay nestled in the crator. And voil? ! Easy nutritious meal in about 30 minutes without a trip to the supermarket.

(Recipe can be varied as needed. Serves 2)