Red lentil mush

This is a simple, warm side-dish to add protein to any vegetarian meal or color to a meat and potatoes dinner.
For two to three people, add about 3/4 red lentils and 1 1/2 cups cold water in a pan with a generous teaspoon of turmeric and salt to taste. Bring to a boil, reduce heat and simmer, covered, until the lentils have turned to mush (about 30 minutes). Before serving, finely chop a good handful of fresh basil leaves and stir into the lentils and adjust salt if necessary. Sprinkle with chopped fresh chives and serve with a slice of lemon.

Savory brown rice, take 2

Josh and I have been growing basil and rosemary in the house now for several weeks in preparation for transplanting it into our garden, but we've been reluctant to use these lovely, aromatic herbs, so we woke up this morning determined to do so. And since we had plenty of leftover brown rice from last night's meal, why not something savory for breakfast?

Here's what you need (for 2 servings):
about half a large sweet potato, diced very small
about 4 tbsp minced onion and 1 minced garlic clove
a bit of vegetable broth or water
about 6 fresh basil leaves and a sprig or so of fresh rosemary, chopped
salt and pepper to taste

In an iron pan, sautee the onion and garlic for a few minutes in olive oil then add the sweet potato, salt and pepper. Cook on very low heat until the sweet potato is soft, about 20 minutes.
Add the rice and a little bit of vegetable broth and stir well to heat through. Add the herbs and mix through.

Serve hot for breakfast with fresh grated parmesan or romano cheese (or without for wonderful vegan fare), or pack up and eat later for lunch.

Total prep and cook time: about 30 minutes

Total cost: approximately 2 or 3 dollars for two people