This week we are featuring 5 healthy lunches for kid chefs and their parents to make together. The best part: they aren’t all sandwiches! Many of them are rolls, or "sandwich cousins" as we like to call them. We are also super excited for spring to finally arrive so we went for maximum color in these lunches. (And as you might know, "eating the rainbow" is a great way to make sure your kiddos get lots of different types of nutrients.) Yum!
If you saw our Instagram post on lentils this week, you already know that though legumes may be small, they pack a huge nutritional value! Lentils are high in fiber, can prevent heart disease and can help stabilize blood sugar levels! Want to make some lentils now?? You gotta try this dal recipe with your kid chefs. It's easy to throw together and tastes hearty and delicious! Pair it with some homemade naan and mm, mm, good.
Makes 4 servings | Inspired by kitchn
30 mins prep and 30 mins cook time
1 ½ cups dry lentils, rinsed
2 tbsp cooking oil, divided
1 small onion
1 medium tomato
½ inch piece of ginger
½ tsp ground turmeric
6 cups loosely packed shredded greens, we used swiss chard and napa cabbage, but any leafy green will be yummy!
Salt, to taste
½ tsp cumin
1 clove garlic
1 cup measuring cup
½ cup measuring cup
1 tbsp measuring spoon
½ tsp measuring spoon
Kid chef knife or butter knife
1 medium pot
1 large pot
Measure 1 ½ cup lentils, rinse in a colander under cold water and count to 30. Pour lentils into large pot and add water, enough to cover the lentils.
**Grown-up** Bring the pot of lentils to a boil, then turn the heat down and simmer for 20 minutes until lentils are soft and creamy.
While the lentils are cooking, you can grate the ginger and chop the onions, tomatoes, and greens!
Wash ginger and carefully peel. Then grate into small bowl. **Grown-up** your kid chef may need help with this step, you know them best!
Wash greens in colander and and tear the leaves into small pieces until you have about 6 cups worth. Set aside in a large bowl.
Using your kid chef knife and cutting board, chop the onion and then the tomato. Add onion to the medium pot along with 1 tbsp oil.
**Grown-up** Heat pot of onion and oil over medium-high heat. Cook until onions are translucent and beginning to brown. Add chopped tomatoes and grated ginger to medium pot. Cook for another 3 mins until tomatoes soften. Measure ½ tsp of tumeric and stir into medium pot. Add greens into same pot and cook for about 5 minutes until greens are wilted. Add onion-tomato-greens into large pot with lentils and season with salt, to taste.
Peel garlic and press using kid chef knife or butter knife.
**Grown-up** In medium pot, heat 1 tbsp oil. Add garlic and ½ tsp cumin. Cook for 30 seconds pour into large pot of lentils. Stir and cover, let it infuse for 3 minutes.
Serve with your choice of bread or naan! Enjoy!
Remember to clean up!
Many steps of this recipe take place over the hot stove which may not be ideal if cooking with younger chefs. To make the cooking experience more enjoyable for everyone, you and your young chef may choose to do all of the prep together (measuring, washing and chopping). Once everything is ready **grown-ups** can then prepare lentils over the stove.