Garlic bread
Fish fry
Mashed potatoes
Cole slaw
Pickles
Applesauce
Cherry cobbler
Ice cream
Monday:
Jambalaya
Carrots
Tuesday:
Chicken fries
Roasted potatoes
Broccoli
Salad
Wednesday:
Shepard's pie
Thursday:
Shepard's pie
Friday:
Shepard's pie
Saturday: Easter egg hunt
Lentil soup
Serves 6
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced (optional)
- 2 tablespoons vinegar or 3/4 t. lemon juice
- salt to taste
- ground black pepper to taste
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Rice
Hummus
Pita chip
Naan
Tomatoes
Avocados
Cucumbers
Olives
Grapes
Oranges
