Time: 30 minutes
Kid Tweak: Omit the curry powder for milder lentils.
Serve with Cumin-Scented Carrots: Preheat oven to 425°. Combine 2 teaspoons olive oil, 1/4 teaspoon salt, and 1⁄8 teaspoon cumin with 1 pound peeled, trimmed baby carrots, halved lengthwise. Bake at 425° for 15 minutes or until tender and lightly browned. CALORIES 74; FAT 2.3g (sat 0.3g); SODIUM 208mg
View Recipe: Spiced Lentils and Poached Eggs