Confession.....

I have been eating canned soup for lunch at work.  It is easy, sort of cheap, and I've been doing it for years.  It also helps that my office building is right across the street from a grocery store.

These cans of soup are also the only remaining sources of simple carbs in my diet.  So as of today I am making soup each week, bagging it, and taking it in with me.

I also have begun some experimentation with my morning oatmeal.  It's not that I'm bored of it, just felt like trying something totally different.

So today I will share my new culinary discoveries.

CURRIED OATMEAL
Cook oatmeal according to directions.  Add curry powder and splenda to taste....maybe a dash of cinnamon.  If you are brave, spice it up a bit with hot sauce, peppers, or cayenne.  I think it's better just a bit on the sweet side, but it's also pretty interesting more on the savory side.

LENTIL STEW
Saute 1/2 chopped sweet onion in a little canola oil.  Add a chopped red bell pepper. Saute until slightly brown.  Add 4 large portobello mushroom caps (about 1 pound), chopped.  Cover pot and lower heat to let mushrooms cook while you mince 5 cloves of garlic.  When mushrooms are cooked down a bit, add garlic, 1 T cumin (or to taste), 3 cups dried lentils, 12 cups water or stock.  Cook over high heat until boiling, then lower heat.  Cook for 30-45 minutes or until lentils are desired consistency.  Add liquid as needed.  Salt and pepper to taste.
I've made this before with greens added.  Beef stew meat, browned with the onion would also be good, or grilled chicken chunks added near the end.  If you are vegetarian, then tofu or seitan.