You can't spell it, but it eats pretty good, don't it?

Good old Red Blow asked Roy Hobbs this beautiful question in a fancy Italian restaurant in a scene from The Natural. Apparently, Italian food used to be mysterious and new to the American public and Coach Blow could not pronounce fettuccine. Today however, we know better. Italian food is rarely worth buying at a restaurant because...

1.) your favorite $13 entree can probably be made for under $5
2.) you are capable of actually making the pasta al dente, instead of a gooey, overcooked mess.
3.) The Phillies are playing, and the Olive Garden doesn't have TV's (I don't think it does, does it?)

Poormet, pronounced pu̇r-ˌmā, brings together the collective knowlege of Mr. Potato Head, Dill Weed and friends to share recipes that are cheap, easy and delicious. Despite what a Youtube search brings up, poormet is NOT searing ahi tuna on a coffee maker in a Hawaiian hotel. Poormet cooking requires you to be creative and resourceful, but if you're staying in a Hawaian hotel without a kitchen, plan ahead and pack yourself some of this lentil stew. It keeps for at least a week, but you will eat it sooner.

Lentil Stew: 45-60 minutes, 4 heaping servings, Conservative Estimate of $1.50/serving

Ingredients:

• 1 cup dried lentils
• 2 large carrots
• 1 medium onion
• 2 large stalks of celery
• 3 cloves of garlic
• 1 Tbsp Olive Oil
• 1 Bay Leaf
• Salt and Pepper
  

Preparation: Don't let the number of steps fool you. This s%$t is easy!

1. Heat olive oil in a large pot.
   
2. Dice the celery, carrots and onion. Toss in pot, cover and cook for 8 minutes. Stir at LEAST 5x.
   
3. Mince Garlic and add to pot. Cook 1-2 more minutes.
4. Add a few fat dashes of salt and pepper, stir.
5. Add 2.5 cups of water, 1 cup of dry lentils (inspect and remove possible pebbles) and bay leaf, bring to boil, reduce to a low bubbling and cover for 20 minutes.
   
6. Keep that lid on!
7. Stir that stew!
8. Put that cover back on! Reduce the heat further to simmer for 10 minutes. Keep the bay leaf buried in the middle. The longer it stays in, the more flavor for you and yours.
9. I like to let the stew sit another 10-15 minutes with no heat from underneath, add more salt and pepper, and eat one heaping portion after another. It's good for you too!

- PH