One of my favourite recipes to make in the fall is Lentil Soup. It's hearty, delicious and always a hit with my littles!
When I make lentil soup, I always make a double batch so that we can enjoy it for dinner with crusty bread and have enough leftover to enjoy for lunch the next day. Just reheat the soup the next morning and pack it in your kids thermos. I love to serve a butter croissant and fresh fruit on the side.
Tip: Separate the lentils from the broth before storing in the refrigerator over night or else the lentils will absorb all the broth and become too mushy.
1 small onion, chopped
1 small white potato, chopped
2 stalks celery, chopped
2 carrots, chapped
2 cloves garlic, minced
6 cups vegetable broth
2 cups dry green lentils
1 bay leaf
2 tbls white vinegar
2 tbls olive oil
Salt & pepper to taste
In a large soup pot, heat oil over medium heat. Add onions, carrots, potato and celery; cook and stir until onion is tender. Stir in garlic and bay leaf and cook until garlic is fragrant.
Stir in lentils, and add vegetable broth. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in vinegar, and season to taste with salt and pepper.
Optional: If you and your littles love tomatoes you can add 1 small can of crushed tomatoes to this recipe.
I’m so excited to share my FAVOURITE new fall cookie recipe with you!
These soft, chewy and double chocolaty cookies with a hint of pumpkin flavour are quick & easy to make, naturally sweetened and totally kid (and mom) approved!
They pack perfectly in a lunchbox and freeze like a dream so make sure you bake a double batch!
Preheat oven to 350°F. Line 1 baking sheet with a silicone baking mat or parchment paper.
In a large bowl, mix maple syrup, pumpkin puree and vanilla until well combined.
Add in the cocoa powder, cinnamon and salt and mix again until well combined.
Add in the rolled oats 1/2 cup at a time mixing batter each time to make sure oats are completely covered with chocolatey goodness!
Lastly stir in the chocolate chips.
Using a medium cookie scoop (about 2 tablespoons) scoop the cookie dough portions onto prepared baking sheet at least 1 inch apart. Gently flatten and shape cookies with your hands.
Bake 10-11 minutes and enjoy!
Note: You can sub the pure pumpkin with sweet potato, banana or any nut/seed butter.
I’m Jenny. I live in Toronto, Canada with my husband Andrew, children Abigail & Brookson, & dog Ellie.