Tuesday -whole wheat pasta with meat sauce, caesar salad
Wednesday - crockpot vegetarian chili and home made gluten free bread (wish me luck!)
Thursday - broccoli and quinoa salad, chicken paninis (huge hit last week!)
Friday - baked salmon, sweet potato mash, spinach salad
Yesterday, I made a Curried Red Lentil, Quinoa and Spinach Soup. I got the recipe idea originally from Epicurious.com and amended it slightly. Little E loves anything with curry in it. When he was old enough to try a variety of spices I would put curry in his lentils or sweet potatoes or anything really. This recipe soon became a favourite and I add quinoa for some extra protein. It will last me for a few lunches this week.
Curried Red Lentil, Quinoa and Spinach Soup
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped peeled carrots
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon dried crushed red pepper
• 9 1/2 cups (or more) water (I used 3 cups of chicken stock)
• 1 16-ounce bag dried lentils (about 2 1/2 cups)
• 1 6-ounce bag baby spinach leaves (I used frozen spinach)
• 1/2 cup chopped fresh cilantro
I also threw in some quinoa (about 1/2 cup)
Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper.
Yum yum yum yum yum delicioso!