Since Brecken's been born, I'm discovering that I'm looking for meals that have two important qualities: ease of preparation and heartiness. I think the need for ease of preparation goes without saying. Not only does my sweet little girl require a lot of my time and attention (that I gladly give her, even at 2am...), but there are days that I'm too much of a zombie to do anything real complicated in the kitchen, no matter how much caffeine I've consumed that day!
I need hearty meals because 1. Breastfeeding makes me insanely hungry, so I'm looking for ways to fill up without constantly turning to the endless supply of candy that has mysteriously shown up in my cabinet and 2. There are times I get caught up with Brecken and go longer than I normally do with food. I told my mom I never believed moms who said they either didn't have time to eat or simply forgot to eat, but now I'm seeing how that can become entirely possible. Granted, I don't really forget about food (see #1), but I definitely get wrapped up in feeding or changing or cuddling Brecken, making 'stick to your ribs' meals all the more necessary! 

This slow cooker lentil soup takes care of both needs. There's a bit of chopping on the front-end, but then it's just a dump-it-and-forget-about-it-recipe. Furthermore, lentils are a powerhouse when it comes to filling my belly! Wins all around! Serve with a hunk of crusty bread and you've got yourself a meal!

One Year Ago: Portobello Pineapple Burgers and Fries with Teriyaki Ketchup and Grilled Steak & Vegetable Salad with Chipotle Chimichurri Dressing
Two Years Ago: Sesame Soy Spaghetti Squash with Chicken, Vegetables, and Edamame and Home Wine Kitchen review
Three Years Ago: Citrus Salad with Ginger Yogurt and Pumpkin Penne
Four Years Ago: Chocolate Oatmeal Almost Candy Bars and Steel Cut Oatmeal

Slow Cooker Lentil Soup
from abc news

Ingredients:
-6 large carrots, chopped
-4 ribs celery, chopped
-1 large onion, chopped
-3 cloves garlic, pressed
-8 cups vegetable broth
-1 (16 oz) package brown lentils, rinsed
-1 tsp dried thyme
-1 tbsp balsamic vinegar
-2 tsp salt
-1 tsp ground pepper
-1 bunch kale, washed and chopped
-parmesan, for serving

Directions:
1. Put the carrots, celery, onion, garlic, broth, and lentils into a slow cooker. Cook on low for 8 hours.
2. 30 minutes before serving, add the balsamic, salt, pepper, and kale, stirring to combine. 
3. Serve warm with parmesan. Leftovers can be frozen.