Russo's has this wonderful dish called Keofta that our 6 year old begs for. Really. Think lentils shaped like sausages. Turns out they are made at a Middle Eastern market in Belmont where we get a lot of our pantry supplies from. They graciously gave me the recipe and it's on my culinary to-try list.
Lentils are inexpensive, easy to find, easy to store and packed with nutrients. Here's a basic spring lentil soup.
So with the left over fat from our lamb sausage from last nights dinner, I sauteed some onions and garlic. The trick to lentils is to soak them in water with a big spoonful of yogurt mixed in. This makes the lentils more digestible. Add the soaked lentils and a couple of cups of homemade chicken broth to the onion mix and cook until the lentils are tender. At the end I added some frozen chopped up spinach and left over fern heads. Just before serving a spoonful of creme fraiche and pesto to each bowl. Chris loved it and Julia had thirds! The fern heads, however, not a big hit :-(