Weekly menu and a recipe - potato lentil curry

So I've decided to post my weekly menu.

It's all part of planning our meals as I'm going to start weighing my food again to work on my portion control. It's not about eating the wrong things with me; it's how much I love the carbs.

Oy!

I only do Mon - Fri since on weekends we finish up any bits and pieces and generally go light.

Since I often get this question, let me answer it here too.

Doing a menu plan does not hamper my spontaneity - I like being prepared and I switch the meals around (within the week) about 80% of the time because sometimes I've planned a salad-y meal and it's freezing, etc. And I'm not one of those people who can enjoy a salad on a cold night.

Monday
Chicken a la King, rice and carrots

Tuesday
Pasta with beef, tomato and spinach sauce; salad

Wednesday
Potato lentil curry, pumpkin and rice (my meat-free meal of the week)

Thursday
Spaghetti bolognaise and salad

Friday
Burgers and salad

And if you're interested, tomorrow for lunch I will have 1.5 slices/60g wholewheat bread, 100 g chunky low-fat cottage cheese with cucumber slices on top and, of course, salt and lots of pepper.


Right, onto the recipe.

Potato lentil curry
(no pics because it's not the prettiest meal in the world)

I found this recipe on a blog somewhere but alas, I don't have the link. I was lazy so I wrote it down instead of printing... I do remember the woman said her husband normally didn't like lentils and even he liked this. So if you know who that is (I googled and checked the first page and then again, got lazy), let me know and I'll add the link.

Found it! This is the link I saw

1 cup lentils
1 can coconut milk
1 Tsp curry powder (after experimenting I'd say the medium one works the best)
water
2 medium potatoes, peeled and diced
salt and pepper to taste

• Throw lentils into pot.
• Add 3.5 cups of liquid (coconut milk and water) - I like to be precise so for me that's 875 ml which means my 400 ml can coconut milk. I then use the same can and fill it with water and then another little bit.
• Add curry powder, cover and cook for about 20 minutes (a nice rolling bubble).
• Stay in the kitchen... the smell is DIVINE! Mmmmm.
• Stir, then add the potatoes, salt and pepper (for me it's about a level teaspoon salt - I don't like too salty), stir and cook uncovered for another 20 minutes.
• Stir frequently otherwise your potatoes might stick.
• At this point I taste, either add some more pepper or maybe cook another 10 minutes or so.

That's it.

Easy and very, very tasty.

According to the recipe, you should be able to eat it just like that with a dollop of plain yoghurt on top (YUM!) but I serve it over rice (as mine had quite a bit of liquid) with some veggies on the side.

(Like the blogger's husband, D is also not a huge fan of lentils but he loves this meal. Connor also eats it but Kendra hates it :)).

And just like that, the weekend's gone.

What are you eating this week? Do you eat lentils?