Mexican Lentil Stew

I don't know what to say about this dish. It's healthy, it's cheap, and it's easy. I can't say I love it, but every time I eat it, I end up surprised that I do enjoy it. The main reason why I'm posting this recipe is because this is one of Sophia's favorite dishes. She'll seriously eat easily 3 bowls full of this stuff. I figure if one child likes it, it just may be a hit with other kids.

Ingredients:

1 cup dry red lentils (I use whatever lentils I have on hand)
2 cups water
1 T olive oil
1 onion, finely chopped
1 cup finely chopped celery
1 T minced garlic (or less, but I like a lot of garlic)
1/4 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chile powder
1 can diced tomatoes (sometimes I add more, or just add plain tomato sauce - not pasta sauce though)
2 cups vegetable broth
1 tsp. green Tobasco sauce
salt and fresh ground black pepper to taste
1/4 cup fresh squeezed lime juice (you can do less lime, but I often use more - it's really what makes this dish any good in my opinion)
1/2 - 1 cup chopped fresh cilantro

Directions:

1. Boil lentils in 2 cups of water, until they're somewhat tender.
2. In another pot, sautee onions, garlic and celery until mostly tender, then add all the spices.
3. Now add to the onion stuff the broth and tomatoes as well as lentils (which should basically have no liquid left in the pot). Oh, and don't forget the tobasco.
4. Cook on low heat (simmer) until everything is tender. Chop up your cilantro in the mean time, and squeeze our limes. Add the cilantro and lime juice when the stew is ready to eat.

We often add a spoon of sour cream and some grated cheddar cheese on top of our bowls, which I think is delicious, but it's good either way.

Fancy Quesadillas

Here's another pretty simple and cheap recipe for those who like Mexican food, or American Mexican, or whatever it would be. I guess for those who like tortillas, refried beans, cheese, salsa and the like. :)

Ingredients:

1 pack of tortillas (flour/whole wheat...whatever, as long as you can fold them)
1/2 can of corn
1/2 jar of salsa
1/2 can of refried beans
fresh cilantro chopped
1 lime
grated cheddar cheese
some chopped, fried/baked/out of the can or whatever else works for you chicken (optional)
enchilada sauce (optional)

1. Mix your corn with your salsa, and add the chopped cilantro and lime juice. You can adjust the quantities to your liking and to your family needs. Basically you're just jazzing up your plain bought salsa.

2. Take a tortilla and spread some refried beans on one half of the tortilla. Next, spread the salsa on top of the refried beans. Then add the chicken if you're using any, then the cheese. Fold the 'clean' half over the covered half and fry the baby in a frying pan until both sides are slightly crisp and browned, and the cheese has melted.

3. Pour some heated enchilada sauce over the tortilla when it's done (do that on your plate not in the frying pan).

4. Eat. Repeat the whole process until you have enough. I can usually only eat 1, maybe 2 of those.

This meal can actually really be quite healthy if you use whole wheat tortillas, fat-free beans, and find a good salsa that's low in sugar (and don't overload on the cheese). We really love these, Sophia included, and it's one of my favorite things to make on a Friday night or so. I should mention that these don't really taste good re-heated later. And even though it may sound a little complicated to make them, it really only takes 10 minutes, maybe 15. Unless you struggle with opening jars and cans...