A little beach trip with some friends was in order for today, so we threw lunch in a bag this morning and off we went.
Lunch for mom? Leftovers.
Plus a Jocalat Larabar.
While practically all the Newman’s Own Organics loot we were sent to try has been fabulous, I have to say these weren’t that great. Not BAD, but just – weird. Maxine spit hers out and a seagull ate it. The seagull had no complaints.
Lots of beach play after lunch.
Max picked out rocks to throw in the water.
Except she doesn’t like to throw dirty rocks. She requested that I rinse this one off so she could throw it.
Oh the simple things.
Whatever it takes kid.
Post-beach time fun, we made our way homes and I soon found myself digging through the cupboard for dinner fixings. I scrounged up a half a bag of brown lentils and decided it was lentil tacos for dinner tonight.
1+ Tbsp extra virgin olive oil
1 clove of garlic, minced
1 medium onion, diced
8 oz lentils (I used brown tonight but red are fine too) rinsed and drained
8 oz frozen corn (optional)
1 cup water/veggie broth
1 – 2 tbsp cumin
1 tsp chili powder
1 tsp paprika
salt to taste
Saute garlic and onions until soft. Add lentils, corn, water/broth and spices. (Spices are approx, add more or less to taste.) Cover and simmer on medium-low for about a half hour – until lentils are soft. (Red lentils cook faster). And more water and/or broth as needed. Stir occasionally.
I decided to make a taco salad with my serving of lentil taco goodness – but of course this is a perfect meat-free filling for tortillas to make actual tacos with.
Served on a bed of green leaf lettuce, 1/4 diced avocado, 1/2 diced tomato and a glop of salsa too.
I would have thrown a dallop of plain greek yogurt on there – but I was out. <insert title of this post for family friendly, out-of-greek-yogurt profanity ideas if desired.>