A whole season has come and gone! At the beginning of my favorite season, I'm feeling grounded and ready to embrace Fall with an open mind.
If you've ever taken yoga, the instructor usually asks that you set an intention for your practice. I've decided to take that off the mat and set an intention for the rest of my year: gratitude. Even with a challenging transition at work, I've managed to take not one, not two, but three (!) mini vacations to see new places, spend time with amazing friends, and of course - eat great food.
I'm incredibly grateful for the experiences I've had these past few months and I'm ready to tackle whatever comes my way this year, keeping this intention of gratitude in mind.
As I get settled back in after my most recent vacation to Bermuda to celebrate 11 years of friendship, I'm excited to take advantage of all this season has to offer. Sweaters, boots, my favorite scarf with elephants on it, aaaand Fall foods: crockpot meals and sometimes bags of cider donuts.
Even though my lunch on a Saturday might consist of 1 (or 3) cider donuts, I also make sure to indulge in something healthy and comforting. I made this lentil stew for the first time over the summer, but it's much better suited for this dreary weather.
What you'll need to make Red Lentil Stew (makes 8-10 servings):
- 2 TBS olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 large carrots, peeled and chopped
- 2 cups red lentils
- 1/2 10oz can diced tomatoes
- 6 cups broth (your choice - vegetable or chicken)
- 1/2 tsp turmeric
- 1/2 tsp cumin
- salt + pepper to taste
- 2 cups spinach
- Lime + Sriracha, for serving
In a large pot over medium-high heat, pour in olive oil and sauté shallots, garlic, and carrots until fragrant (4-5 minutes). Add in lentils, diced tomatoes, and spices, and stir to coat thoroughly. Add broth and bring to a rapid boil.
Once at a rapid boil, lower heat to low-medium, cover and simmer for 12-15 minutes, or until lentils are soft and tender. Add spinach and stir until wilted. Serve immediately with a small squeeze of lime and a little Sriracha. Let stew cool before storing/freezing.
Go make this stew now, or ASAP... I know you're busy, me too!
Here's to drinking hot coffee outside again without sweating, to hoping Mercury in Retrograde does not return any time soon (seriously though, a whole month was rough), and to feeling grateful.