My gosh, we have a very sick crew here and funny thing is we all have come down with different illnesses. I have a bad cold, Bella has pink eye and an ear infection, Noah has a stomach bug and is throwing up and James foot hurts. Since we’re leaving for Sweden tomorrow I sure hope we all feel better soon. Off course moms never get to be sick. I felt like death yesterday, but I just had to pull it together to make meals, comfort kids, clean and do dishes. Not until 6pm did I finally get a break when James came home could I crawl into bed and sleep. Ok, no more whining.
Since our departure for Sweden is tomorrow I’ve been working on eating out of the fridge and freezer and only shopping for necessities at the store. We have been eating some strange combinations for sure and lots of beans and lentils. I made moroccan spiced lentils for lunch yesterday and it was a hit with Bella who otherwise is not too keen on lentils. I served with rice and tortillas.
- 1 cup green lentils
- 2 cups vegetable broth
- 1 medium carrot, peeled and chopped
- ¼ cup yellow onion, minced
- 1 garlic clove, grated
- ½ tbsp. fresh ginger, grated
- ½ tsp. cumin
- ½ tsp. cinnamon
- ½ smoked paprika
- ½ coriander
- 2 cup kale, chopped
- ¼ cup dates, pit removed and chopped
- Salt to taste
Combine lentils, broth, carrot, garlic, onion, ginger, cumin, cinnamon, paprika, and coriander in a saucepan and bring to a boil. Reduce to medium/low heat and cook for 10-15 minutes, until lentils are soft. Fold in the kale, dates and salt if needed. Cook for another minute or so for the kale to wilt.
