Aaron Chow Lunch

Method

1. Heat the 2 tbsp27 g olive oil in a large pot over medium. Add the 1110 g diced onion and cook until soft, about 5–7 minutes. Stir in the 8 tsp40 g garlic with the 2 tbsp13 g cumin, 1½ tbsp11 g chili powder, 1 tbsp8.4 g turmeric, 1 tbsp4.8 g ground ginger, 1 tbsp8.4 g garlic powder, 1 tbsp6.9 g onion powder, and ½ tsp1.2 g black pepper, and bloom 30–60 seconds until fragrant — this is where the spices wake up.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Red Onion, diced1110 g(110 g)(1)
   • Garlic8 tsp40 g(40 g)(8 tsp)
   • Cumin2 tbsp13 g(13 g)(2 tbsp)
   • Chili Powder1½ tbsp11 g(11 g)(1½ tbsp)
   • Turmeric1 tbsp8.4 g(8.4 g)(1 tbsp)
   • Ground Ginger1 tbsp4.8 g(4.8 g)(1 tbsp)
   • Garlic Powder1 tbsp8.4 g(8.4 g)(1 tbsp)
   • Onion Powder1 tbsp6.9 g(6.9 g)(1 tbsp)
   • Black Pepper½ tsp1.2 g(1.2 g)(½ tsp)
2. Stir in the 1 can (14.5 oz)411 g diced tomatoes and cook 2 minutes to deepen.
   • Diced Tomatoes1 can411 g(411 g)(1 can)
3. Add the ½ cup93 g brown rice, rinsed, ½ cup96 g green lentils, rinsed, ½ cup96 g red lentils, rinsed, ½ cup85 g quinoa, rinsed, 1½ cups200 g sweet potato, diced, and 161 g diced carrot, then 7 cups water and the 2 tbsp34 g bouillon. Bring to a boil, then simmer partly covered about 40 minutes, stirring now and then and adding water if it thickens too far — the brown rice is the long pole, and everything melts down soft around it.
   • Brown Rice, rinsed½ cup93 g(93 g)(½ cup)
   • Green Lentils, rinsed½ cup96 g(96 g)(½ cup)
   • Red Lentils, rinsed½ cup96 g(96 g)(½ cup)
   • Quinoa, rinsed½ cup85 g(85 g)(½ cup)
   • Sweet Potato, diced1½ cups200 g(200 g)(1½ cups)
   • Carrots, diced161 g(61 g)(1)
   • Better Than Bouillon2 tbsp34 g(34 g)(2 tbsp)
4. Stir in the 2 cups178 g cabbage, shredded, 1 can (15 oz)253 g black beans, drained and rinsed, 1 can (15 oz)253 g chickpeas, drained and rinsed, and 2 tbsp10 g nutritional yeast, and simmer 10 minutes more, until the cabbage softens.
   • Green Cabbage, shredded2 cups178 g(178 g)(2 cups)
   • Black Beans, drained and rinsed1 can253 g(253 g)(1 can)
   • Chickpeas, drained and rinsed1 can253 g(253 g)(1 can)
   • Nutritional Yeast2 tbsp10 g(10 g)(2 tbsp)
5. Add the 3½ cups308 g frozen broccoli and 2 cups170 g frozen spinach and simmer 5 minutes, until the broccoli is tender and the spinach has thawed and broken up through the pot.
   • Frozen Broccoli3½ cups308 g(308 g)(3½ cups)
   • Frozen Spinach2 cups170 g(170 g)(2 cups)
6. Off the heat, stir in the 3 tbsp46 g lime juice and ¼ cup60 g apple cider vinegar. Season with salt, to taste, and add more black pepper if it needs it.
   • Bottled Lime Juice3 tbsp46 g(46 g)(3 tbsp)
   • Apple Cider Vinegar¼ cup60 g(60 g)(¼ cup)
   • Sea Saltto taste

Kids: this one’s boldly spiced — ladle their portion into a bowl, stir in a splash of water to loosen and mellow it, and let it cool before serving.

The name: this and its breakfast half are the two recipes that started Minimum Viable Pantry — my own formula, seven years in, rebuilt to run on the pantry alone.