I’ve written about lentil soup enough to signify I’m no casual lentil-liker, and I’ve seen several recipes for lentil salad this season which makes me think they might be having a popularity surge…I don’t know that for sure, but what I do know is that I’ve just been cooking up lentils like a mad woman lately and my husband and oldest have been eating them up just as fast (when I share that is.) Here’s how I’ve been cooking them: 1.5C French green lentils cooked in a pot with 4C veggie stock, 1 chopped leek, 1 chopped onion, 1 chopped carrot and a bay leaf, plus some olive oil poured in there too. Once the lentils are cooked through (about 20-30 minutes) I add some cracked pepper and Mediterranean salts to taste. They are good in a bowl, wrapped up in corn tortillas, spread on slices of gluten-free bread or crackers, or served over rice. Another thing I’ve found that has been making my life a little easier is a vegan cheese my youngest actually likes on pizza. Yay! I thought that was a lost cause because everyone seems to like daiya cheese best but he doesn’t like it one bit (I do though!). He likes follow your heart brand, so I guess I learned to try different brands when they refuse to eat something. He’s also loving Amy’s brand gluten and dairy free frozen pizza with spinach. That is the first time ever he has voluntarily eaten a green vegetable and liked it. I’d even say loved it!