Summer schedule has been a bit rough on my cooking schedule. I’m taking a full load of graduate classes, combined with a research project, practicum, and my commute. I’m counting down these next three weeks until vacation, but until then, I’ve definitely been leaning on Husband a bit more to help with dinner prep or taco pick-up. Husband has a legit different cooking style than I do: I work off recipes while he likes to open the fridge and start playing with whatever we have inside. Chicken, jam, and leftover teriyaki sauce? Why not?! Pizza crust, cheese sticks, and mushrooms? Of course!
While this does lend to many interesting flavor combinations, I still like to play it safe. So when I bought all the ingredients for a new recipe, but then got held up in a late meeting, I had to depend on Husband’s skills to ensure I had something to eat when I got home. “Just follow the recipe exactly,” I said. “Like, step-by-step. Please don’t change anything.” “I have it under control,” he replied over the phone. And he did.
I walked in the door to the most delicious aromas filling the entire house and all of a sudden, I didn’t care what he had done, I just wanted to eat it. And it was one of the healthiest and most delicious dinners I had eaten in ages. Husband did an incredible job of following the recipe and I did an incredible job of eating two bowls of it. It’s a Bon Appetit recipe, so I won’t write it all out again when you can find it here, but find it, make it, and love it because it makes some tasty lentils and is a perfect vegetarian, summer dinner option.