The best thing I ate this week
Being a mom and wife, most of the time I’m thinking of what I’m cooking... for the week, for snacks, for school lunches. You name it.
As most do, I’m sure, I try to plan meals for the next week at the end of the previous week… ahh it’s a never-ending cycle!
We often see so much online about what we should and should not eat, it truly becomes so overwhelming. As a mom I want to introduce my daughter (and my husband) t0 new foods and flavors and reinvent some of our healthy favorites for new dinner opportunities.
I also LOVE reading different food blogs and learning about different flavors and creative cooking.
Some of my favorites include:
Joy the Baker
This week I found this amazing dish that both my husband and daughter LOVED. Love & Lemons created this delicious lentil pasta, that was both so comforting and hearty – plus its packed with so much protein.
Check this out!
Prep Time: 15minutes mins
Cook Time: 15minutes mins
Total Time: 30minutes mins
Serves 4
This easy lentil pasta recipe is a hearty, delicious vegetarian dinner! A flavorful tomato and lentil sauce coats chewy ribbons of al dente pasta.
Ingredients
· 10 ounces pappardelle pasta
· 2 tablespoons extra-virgin olive oil, plus more for drizzling
· ½ medium yellow onion, diced
· 1 medium carrot, finely chopped
· 8 ounces cremini mushrooms, stemmed and finely chopped
· 3 garlic cloves, chopped
· ½ teaspoon sea salt
· Freshly ground black pepper
· 1 teaspoon balsamic vinegar
· 1 teaspoon tamari
· 1½ cups cooked green or French green lentils, from ½ cup dry
· 24 ounces marinara sauce
· ½ cup Parmesan cheese or vegan Parmesan, for serving
· Fresh parsley, for garnish
Instructions
1. Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
3. Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
4. Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.