John was off from school for 3 whole weeks, so as a result, I have been off from blogging just as long! We had so much fun with our extended families, which I'll be sharing about later this week. But today is Monday, and we're back to a typical schedule, so it's time to start meal planning again!
Monday: Veggie Chili (leftover from our football watching this weekend!)
Tuesday: Baked Potatoes
Wednesday: Black Beans & Rice
Thursday: Leftover black beans and rice
Friday: Lentil soup with biscuits
Our lentil soup recipe is modified from the recipe on the back of the bag of red lentils.
2 cups red lentils
8 cups water
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
1 large onion, finely chopped
2 cloves garlic, minced
2 Tbls olive oil
Juice of 1 lemon
1. Add lentils and water to large pot and bring to a boil. Cover and simmer for 30 minutes (until lentils are tender), stirring occasionally.
2. Uncover and add cumin, turmeric, and curry. Continue to simmer.
3. In a separate pan, saute onions and garlic in the olive oil until golden brown. Then add to soup and simmer 5 minutes.
4. Stir in lemon juice right before you are ready to serve.