Obviously, dessert posts are MUCH more popular than posts like this. Which sounds better, a brownie or a bowl of stewed lentils? Pretty sure you’re going to go with the brownie. But sometimes, honestly, we just need this simple, healthy food.
I always heard (well, in the last couple months when I was actually paying attention to pregnancy-related things) that the second trimester was by far the best. There were promises of increased energy and no more nausea. Um, where do I sign up for that? I got a couple weeks of slightly more energy but now I’m back to feeling really tired and sluggish, plus now I get these super fun headaches. I know it will be worth it in the end, and I know it could be a lot worse, but sometimes I just wish I could have an extra 3 or 4 hours a day to sleep.
I’m not totally Debbie-Downer though. I found out today that I got a good review from my principal, and I’m not getting a pink slip! (That’s kind of unusual for first year teachers in California – there were about 20,000 handed out but I got lucky.) I’ve also been baking a ton lately which is always fun if not completely healthy. And I’m still running. Kind of. Once since that 18 mile slog on Sunday… At least it’s light until 7:30 now!
Other than that, I’m constantly finding new ways to avoid writing a huge paper analyzing my teaching. I can procrastinate with the best of them. I’m reading Girls of Riyadh, obsessively playing 7 simultaneous games of Words with Friends, re-organizing my classroom, and of course perusing way too many food blogs. But it’s good, because it inspires delicious vegan dinners like this one!
Ina Garten isn’t exactly the first name that comes to mind when I think of vegan recipes, but she has a TOTAL winner here. French green lentils are so much more appealing than the standard brown ones, and the mix of curry powder and tomatoes and sweet carrots is just ridiculously comforting and delicious. Plus after eating a big bowl you just feel so healthy, and who doesn’t want that?
(adapted from Barefoot Contessa at Home)
2 tsp olive oil
2 yellow onions, diced
4 medium carrots, diced
3 cloves garlic, finely chopped
1 28-ounce can diced tomatoes
1 cup French green lentils
2 cups water or vegetable broth
1 tbsp curry powder
1 tsp dried thyme
1-2 tsp salt
Heat the oil in a dutch oven over medium-low heat. Add the onions and carrots and cook for about 5 minutes, or until soft. Stir in the garlic and cook, stirring, for another minute.
Add the tomatoes, lentils, water or broth, curry powder, thyme, salt, and a few grinds of black pepper to the onions. Bring to a boil, then turn heat down to low, cover, and cook for about 45 minutes or until the lentils are tender. Check on them about every 15 minutes and add more water or broth if needed. Taste and adjust seasonings before serving. Excellent served over a mix of jasmine and brown rice.