Healthy Fast Food

I was asked the other day if I know any healthy take-out places.

Actually, I don't. I'm sure Whole Foods and similar stores have good prepared meals, but I've only eaten them cold while traveling.

When we do take-out, it's pizza (spinach on my half) or Thai from our local delivery place (spicy eggplant tofu!). It tastes good, and the next day we are swollen with salt.

If I want healthy take-out, I look to my freezer.

Last week I dug out a container of Lentils Burgundy. This is a great dish because it tastes good, freezes well, and can be turned into soup by adding more liquid. I make it with Two-Buck Chuck, not burgundy, and it is still delicious. (Lentils Chuck doesn't have quite the same ring.)

When I originally cooked it, I used the large brownish-green lentils I buy at the Hollywood Farmers Market. Lentils are a good source of protein (9 grams per half cup) and have lots of iron. They are also loaded with heart-protective nutrients, including folate and fiber. My dad would recommend serving them with a nice sausage. I've never found the need.

While the lentils were defrosting, I reheated some leftover sweet potatoes, and prepared some Tuscan kale. I washed the kale, removed the stems, and chopped the leaves coarsely. I sautéd half an onion and a clove of garlic in a little olive oil. When it was tender I added the kale and a chopped tomato, sprinkled on salt and pepper, and let it cook, covered, until tender, stirring occasionally so it didn't burn.

It was a good healthy meal in less time than it would take to call for delivery.

Lentils Burgundy
2 1/2 cups brown lentils, rinsed
6 cups water or vegetable stock - I used 3 cups of each
1 bay leaf
2 onions, diced
2 tbsp oil
3 carrots, diced
2 leeks, halved, washed well, and sliced
1 clove garlic, chopped
1 tsp dried thyme or 2 sprigs fresh
1 1/2 cups burgundy

Combine lentils, water or stock, and bay leaf. Bring to a boil and cook until lentils are done, about 30 minutes. Don't drain.

Sauté onions and carrot in oil until tender, about 8 minutes. Scoop out and add to lentils. Sauté leeks in the same pan until soft but not browned. Add them to the lentils and cook gently until all the vegetables are tender. Then add the garlic, thyme and wine. Cook another 25-30 minutes until thick.

Serves 4-6.