Thermos 3-Tier Bento #15

Kiwi and blueberries with shredded coconut, garlic toast, and Spanish-Style Vegan Lentil Stew from the Stingy Vegan.

I didn't follow this recipe absolutely as written, because I had to cook the lentils about twice as long as it said. And also when I served it, it needed something, so I put a pat of margarine in it (Blue Bonnet Light--vegan and extremely cheap, and although it is useless if you want something to cook things in and I avoid spreading it on toast because it melts too slowly, it has a place in my fridge for this type of application, because hey, I may not be as stingy as the Stingy Vegan but I try). That definitely took it over the edge. I should have known the key to making lentil soup that makes you stop and close your eyes to savor it was just starting from scratch.

Though this recipe is plenty "stingy," at the same time, I want to know where she is buying her veggies that cheap. Granted, I live in an expensive area, but the absolute rock bottom price I could pay for a green pepper in season is 30 cents, not 16 cents, as she lists in her price breakdown.

But who cares? I also got a lot more than four servings out of it, so the price comes out in the wash. I ate tiny bowls of it as my evening snack this week rather than something sweet. It was that good.

And a bit more news: I've signed up for VeganMoFo this year (the Vegan Month of Food), so you'll get posts every day in September, assuming nothing terrible happens to me. I have more in store than lunch, although lunch is definitely the bedrock of this blog and will remain that. If you're also planning on blogging for VeganMoFo, let me know!