Leftovers Goulash
It’s easy to boil up some barley, chop up a carrot, a celery stalk, and an onion, and throw in some lentils. It’s what I’ve been making for lunch this week. This morning, we had leftovers for breakfast. Lentils for breakfast? Yes!!
I beat two eggs, added 1/3 cup flour, stirred in the rice, barley, and lentils (about 2 cups combined), added some salt and sugar to taste (not a lot of either, like a teaspoon of salt and a table spoon of sugar), and let it sit in a medium-heat pan for a few minutes, like a frittata. Cut it into quarters to manage the size. Flipped it. Let it sit some more.
It tasted like a veggie burger, I swear. The children said that it was like eating chicken nuggets. Some of the carrot and celery pieces were big enough to see, but they didn’t care. Even Taylor, who has been hiding her food under the table or throwing it in the sink, ate it up. Ate. It. Up.
Curry pie with prunes and squash is next.
Kidding. Kidding.
