There was a container of Saskatchewan lentils.
Those lentils were my lifesaver. The first thing I did was start sprouts. It takes 5 days to get edible sprouts, so there was no time to waste. They were my vegetable. The green in my sandwich. The crunch in egg salad. The fresh in the bland. The grand in finale.
I discovered another great use for lentils I had never tried before. I took a recipe for Spaghetti Bolognese and instead of using ground meat, I used lentils. It was delicious. I still make it. And I still sprout, especially as winter sets in. The sight of fresh green food growing on my windowsill is a wonderful antidote to winter.
I know a lot of folks had a hard time with the Food Bank Challenge, especially those with young children at home. There were no easy convenience foods, nothing quick or pre-prepared. I survived the challenge because a) I like to cook from scratch and b) I like lentils.
Sprouting is easy. Here's how: Put 2 to 4 tablespoons of lentils in a jar. Cover with water and soak for an hour. Pour off the water. Every day, cover the sprouts with water, give them a shake and drain. By day 5, you'll have edible sprouts. The lentils will be soft enough to eat and the sprouts will be green and crunchy. After 7 days I put them in the fridge. Try it!!