Monday: Recipe Day with Lentil and Bacon Pot ‘o Stew

Vegan Goodness:

Today we ate:

  • Breakfast: Blueberry smoothies for Mom and LP followed by oatmeal for everyone.
  • Lunch: Leftover mac n cheese and leftover sloppy joes
  • We all enjoyed some post-nap popcorn
  • Dinner: Creamy Tomato Soup and grilled cheese
  • Mom and Dad had chocolate mousse for dessert

Money Matters:

Today Dad took LP and IP to the park for a bit and then we all hung out around the house.  Nothing spent!

Monday Munchies: Recipe of the Week

This lentil recipe is always a hit in our house with adult and kiddo alike!  It is the Lentil and Bacon Pot ‘o Stew recipe from Hearty Vegan Meals, adopted a bit for our tastes and easiness of prep.

Ingredients:

1 cup brown lentils
1 and 1/2 cups of water
1 veggie bullion cube
2 TB olive oil
4 cloves of garlic, minced
1/4 – 1/2 red onion, minced
2 carrots, finely chopped
2 stalks of celery, finely chopped (optional)
2 large leeks, white and light green parts, cut into thin slices and then quarter rounds, rinsed thoroughly
1/4 tsp salt
1/2 tsp ground pepper
1 recipe for Tempeh Bacon

Directions:

1) Put lentils, water and bullion cube in a large pot and bring to a boil.  Then, simmer, uncovered, for 20-30 minutes.  check for doneness after 20 minutes, and then cook until lentils are tender, but still firm.  Add water if necessary.
2) Heat the olive oil over medium-high heat.  Then, saute the veggies for about 10 minutes. Season with salt and pepper
3) Stir the cooked lentils in with the veggies.  Simmer for 5 minutes.
4) Crumble the bacon into the stew and heat through.  Serve and enjoy!

 

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