She’s 2 so I don’t think I’m alone in my daily mission to fill her body with vitamins and minerals and not salt and sugar like she’d prefer.
I’ve read every word anyone has to say on the subject and tried them all. I’ve bribed and not bribed. Forced bites and not said anything at all. Given in and let her eat all the candy in the house thinking maybe if I let her have what she wants she won’t want it any more. That experiment only resulted in a glassy-eyed monster who then turned into a crying, screaming mess… who still wanted more candy.
I have found she is more likely to eat things straight from the pot that she wouldn’t touch with a ten-foot pole on her plate. So with stomach clinched I let her hop up on her stool and stir the lentils while I added in the last few ingredients. “Taste it and tell me if it’s good.” I told her. She tentatively dipped in her spoon and took a little bite. “Does it need more mustard?” I asked. “Yes, Mama.” And on and on it went until she had eaten a sandwich-sized amount of lentils with vegetables. LENTILS WITH VEGETABLES!!!
Of course she only ate the bun at dinner.
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, core and seeds removed and chopped
- 1 pound dried brown lentils, rinsed and picked over for any rocks
- 4 cups vegetable broth or water
- 2 teaspoons dried oregano
- 1/2 cup ketchup
- 3 tablespoons yellow mustard
- 1/4 cup brown sugar
- 1 teaspoon kosher salt
- Heat oil in a large sauce pan over medium heat. Add onion and green pepper and cook, stirring occasionally, until starting to brown, about 5 minutes. Add lentils, water, and oregano and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, until lentils are tender, about 45 minutes-1 hour.
- Stir in remaining ingredients and taste. Season with additional salt and some black pepper if desired. Serve on toasted buns with pickle relish and mustard.
Amount Per Serving: Calories: 0Total Fat: 0g