Sadly, this is the only Mardi Gras picture I have.

I’m always jealous of those women who plan a whole week’s worth of meals in advance. In my home, I can usually be found staring blindly into the cupboards at 5:30, hoping inspiration will strike.

So when it strikes brilliantly, which isn’t that often, I have to share.

This recipe is  a play off of jambalaya–without rice or Cajun seasoning. Which means I need to hide from the Louisiana branch of my family before they smack me upside the head for messing with a classic. Still, with Mardi Gras right around the corner, it’s a fun one to add to your menu plan.

If you’re one of those people who plan their meals.

In which case, don’t talk to me.

I’m too jealous.

Lentil-laya Recipe

Ingredients:

1 onion, diced
3 cloves of garlic, finely chopped
3 celery stalks, diced
2 tbsp. olive oil
1 can stewed tomatoes with green chilies
1 box chicken broth
2 cups cooked lentils (I used yellow)
1 can rinsed black beans
4 cooked sausages, sliced (Not breakfast sausages–we used a roasted red pepper sausage that was amazing.)
2 cups shredded cooked chicken
1 tsp. cayenne pepper

Directions:

1. Pour the olive oil into a deep pot. Saute the celery, onion and garlic until the onion is clear and the garlic has started to brown.
2. Pour stewed tomatoes into pot. Let it bubble and reduce. (Reduce means: allow some of the liquid to bubble out)
3. Add the rest of the ingredients, stirring gently. Let simmer for about 20 minutes until the broth thickens slightly. Salt to taste.
4. Enjoy!

Seriously. That’s it. The kids asked for cheese so I sprinkled a little cheddar on theirs. Then they asked for seconds. And thirds. Then my son told me I should open a restaurant and sell just this.