because I'm tired of spending all my time cooking

[tim]

Dear interwebs:

I'd like to know your favorite vegetarian recipe that takes less than 30 minutes (even better if it's less than 20 minutes) to prepare. Go!

edited to clarify: Must be 30 minutes from zero to ready to eat (that is, I'm not distinguishing between active prep time and passive waiting time).

Comments

[badasstronaut.livejournal.com]

Where to start...

For super fast, couscous is really good because while your couscous is absorbing the boiling water etc you can cook up some other stuff and when that's done you can mix it with the couscous. I've done this camping with, say, spring onions, tomatoes, peppers, chilli, courgette, basil etc. Halloumi is also good. If there's tomato that's good because then the couscous gets tomatoey too.

Those puy lentils I did when you were here are also very easy, although I like to soak the lentils for an hour or so and then cook them in water before I add them to whatever I do in the pan (usually spring onions, garlic, chilli, tomatoeyness etc). I know people think soaking this is a hassle, but it's really not hard if you get into a routine of it, and I'm saying this from the point of view of a not very organised sort of person.

[kake]

Oh, yes, couscous is good.

Re the puy lentils, it's worth pointing out that you can start them soaking (in the fridge) in the morning or even the night before if you're prone to forgetting to do things in the morning.

[badasstronaut.livejournal.com]

Absolutely. In fact, people tell me the lentils don't really need soaking, but I kind of feel the need for some reason I can't really justify. Legumes... they're a magical mystery creature.

Puy lentils are bloody nice though - so much nicer than any other lentil I've come across.

[tim]

I never soak lentils. And apparently puy lentils are what we call "French green lentils" :-D

[kake]

I like to soak puy lentils (and other whole lentils) because I find it makes them less likely to escape from their skins.