Menu Plan Week of June 16

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Sprouted LentilsI have a confession to make. I have been avoiding going to the grocery store. For several weeks now I’ve only stopped by the market when absolutely necessary and only to pick up things that I think we can’t live without. Usually that is fresh produce but even that has been sparser than it probably should. I keep hoping one day I’ll go out and the garden will miraculously be large and lush and we’ll have all of our produce needs answered. 😉

Okay, I don’t really hope that but it sure would be nice.  Truth is, we’ve been eating a lot from our freezer and pantry so haven’t needed to go in to the store as much. We have a good amount of bulk purchased, canned, frozen and dehydrated things that I put up last fall that we should use up.  The problem with using these things instead of going and buying stuff is it requires me to be creative in order to figure out how to use these up.  And someday’s I’m not feeling as creative as I should! This week I’m going to focus on using dehydrated fruits and veggies so we might have some interesting items.  My menu plan is rather loose to reflect that.  We will be enjoying lentils again this week (see last week’s menu plan here). I’ve been working on some new lentil information so I see lots of lentils in our future until I finish that project.  This week I’ll sprout them. Sprouting them gives the lentils a different flavor and consistency making them not seem as much  like a repeat.

Menu Plan

Sunday- hamburgers, grain salad, dried apple cake (adapted from this recipe)

Monday- Chicken cooked in either the Sun Oven or the crock pot depending on weather (leftover chicken to be used for lunches), sides to be determined

Tuesday- Majadareh (adapted from this recipe, see the details of how I change it here), rice, sides to be determined

Wednesday- Sprouted Lentil Tacos

Thursday- Slow Cooker Sprouted Ethiopian Lentils (adapted from Simple Food for Winter by Shannon Stonger)

Friday- Leftovers

Saturday- Out of town

What’s on your menu this week?

Shared at Menu Plan Monday

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Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


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      Hi Carissa!

      To sprout lentils I soak them for anywhere from 8 to 24 hours (depending on how my day goes) and then drain them in a colander. I give them a good rinse with fresh water and leave them in the colander covered with a dish towel. I either leave them in the sink or put on a plate to catch the water that continues to run off. 6 to 12 hours later I repeat the process. This continues for a day or two until the lentils have formed little tails. I’ve found that sprouting tends to be quicker in warmer weather. Sprouted lentils open up a whole new world for the use of lentils.

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