Dear readers,
I’ve always wanted to be the type of person who feels empowered and sexy when cooking for just myself. Historically, though, I have not been that kind of person. Cooking for one? Not as fun as cooking for someone.
It is the privilege of my life to cook and share recipes for a living, but when it comes down to feeding myself? It’s not always pretty. While some relish in cooking a solo meal, I’ve frequently opted for a throwaway that requires minimal effort and mental resources—and I don’t think I’m alone in this. Giving to others has always been easier than giving to myself, and while I’d cook another person a beautiful meal in a heartbeat, for some reason, I can’t seem to be bothered to offer that same level of affection or care to myself.
Why can’t cooking for ourselves be a luxurious act of self-love instead of a sad salad, upsetting fridge-clean-out meal, or perfunctory sustenance? I’m challenging both of us to make cooking solo just as important as cooking for someone we care about. After all, you are someone you should care about.
Let’s start with a recipe for lentil bolognese, my go-to one-person pasta. The prep is easy, the dish is comforting, and it’s perfectly portioned to have leftovers for lunch the next day. Happy cooking!
THE ONE RECIPE YOU SHOULD TRY THIS MONTH
Lentil Bolognese
10 ounces penne, rigatoni, tagliatelle, or fettuccine
3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
4 garlic cloves, sliced
1 large carrot, finely shredded
1 (28-ounce) can crushed tomatoes
1 teaspoon red pepper flakes, plus extra for garnish
1 teaspoon dried oregano
1 teaspoon ground cumin
Freshly ground black pepper
Kosher salt
½ cup cooked lentils (about ¼ cup dry)
Method:
- Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to the instructions on the package. Reserve ½ cup of the pasta water before draining the pasta and setting it aside.
- In a large saucepan, heat the olive oil over medium heat. When it is shimmering, add the onions and sauté until they start to turn translucent, three to four minutes. Now add the garlic, and cook the onions and garlic together until they both begin to brown slightly around the edges, another two to three minutes.
- Add the carrots to the onions and cook everything together until the carrots have started to soften, three to five minutes.
- Now add the crushed tomatoes. Simmer them with the onions and carrots for about five minutes.
- Add the red pepper flakes, dried oregano, cumin, and black pepper to taste. Cook over medium-low heat until the spices have infused well, 5 to 10 minutes. Season with salt to taste.
- Add the cooked lentils and simmer them in the tomato sauce for about five minutes to heat the lentils and cook them together with the sauce so everyone can get familiar with one another.
- Add the pasta and the reserved pasta cooking water. Stir so the sauce coats the pasta well. Serve with red pepper flakes and freshly ground black pepper on top.
SAMAH'S SEASONAL MOODBOARD
What I’m Listening To: “**L.O.Y.L**” - Jessie Reyez, “Yoü and I” - Lady Gaga, “babydoll” - Ella Boh, “Thinkin Bout You” - Ciara, “SPEECHLESS” - WESLEYFRANKLIN
What I’m Snacking On: Quinoa Popcorn is a niche product I found in Los Angeles that basically tastes like kettle corn, but is made with maple syrup and all real ingredients. I ordered 12 bags to my apartment after trying it for the first time because I’m a very chill and calm person. Also, there’s Tempeh Chips, which freaked me out at first because I have mild trypophobia and they look freaky, but they are genuinely delicious (like a poppadom meets tortilla chip). Finally, this better-for-you cereal is made with sorghum, a drought-tolerant grain with more protein than quinoa. It reminds me of a cross between Cinnamon Toast Crunch and Rice Crispies. I’ve been pairing it with cashew milk and strawberries for a nostalgic snack, or sprinkling it on top of smoothies and yogurt.
What I’m Watching: The second season of The Bear, which is one of my favorite seasons of television in all of existence. There are so many moments of solo-cooking and culinary exploration that inspire me to get in the kitchen and play (or plan another trip to Copenhagen, let’s be honest).
What I'm Stocking My Solo-Cooking Pantry With: I am not above a canned good, and will never be. Along with my arsenal of ground spices (cayenne, turmeric, cumin, coriander) and whole (mustard seeds, cumin seeds, fennel seeds), plus an excellent olive oil, you’ll never find my pantry without these items.
Stock up on canned tomatoes, tomato paste, canned chickpeas, pre-cooked and dry lentils (the former for a dish like this bolognese pasta, and the latter for dal and soup), quinoa, rice, pasta, coconut milk, tahini, miso paste, olives (Castelvetrano always), and nut butters. With just these items and a light supplementation of herbs, garlic, and citrus, you can easily whip up pantry-friendly dishes like lentil bolognese, chana masala, hummus, dal, and more.
What’s in Season (and What I’m Picking Up From the Market): Rhubarb (to make rhubarb crumble bars), early strawberries, leeks, edible mustard, bok choy flowers, and asparagus.
What I’m Thinking About: How to survive seasonal allergies. Every time I step outside, my appearance oscillates between looking like I’ve been through a fight or experienced an emotional breakdown.
