This week’s installment of Family Dinner is Garlic Herb Polenta w/ braised kale and red bell pepper. I made this tonight for the mini’s and they. went. to. town. The boy had two servings and even asked me to save him some for breakfast! This recipe is hella easy to make and is high in protein, beta carotene, vitamin K, vitamin C, and super rich in calcium.

Bon Appetit!

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After my kids menus post I received quite a few comments and emails regarding WHAT I actually cook for my family. I received so many inquiries that I have decided to do a weekly family dinner post. Once a week I will post an actual meal that I actually cook that my kids actually eat.

Let’s do this yo. This is a quicky, easy, and HEALTHY dinner that shows up on our plates frequently. We love us some lentils. Hope you enjoy our Family Dinner #1:

Carrots & Lentils

1c Lentils

4c Sliced Carrots

3 Tbsp Olive Oil

tt Salt

1 Tspn Suga’

2 Cloves of Garlic Minced

1 Half of an Onion Chopped

1/2 Tspn Coriander

1 Tbsp Tomato Paste mixed with 1 Tbsp H20

Vinegar (optional)

1. Cook lentils. Set aside lentils and 1c of lentil water.
2. In a large pan heat olive oil and coriander seeds on medium high heat.
3. Add chopped onion and minced garlic. Cook until tender.
4. Add sliced carrots. Cook for 5-7 minutes until soft.
5. Add tomato paste mixture, sugar, and lentils.
6. Add lentil water to cover lentils.
7. Bring to a boil, cover, and simmer for about 10 minutes or until all water is gone.
8. Add salt to taste.
9. If so inclined, add vinegar once served.
10. Eat & Enjoy!!

This recipe was adapted for my kids. The original recipe called for 4 cloves of garlic, more coriander, and a large onion. I know what the mini’s like so I modify what I cook for them. Hence less garlic and coriander. I encourage all parents to do the same with their own children!