After a super busy couple months, with event after event after event, it feels like high time to come up for air. Time to take a few days off, without even thinking about cooking, and then come back and start from the beginning. Get reinspired and remember some of the reasons I’m doing this and the original vision I had for it all. I’ve got a little while until my next event, and I’m determined to use this time as best I can.
Which of course, despite my best efforts to step away, means I’m scouring my favorite cookbooks and watching my favorite quirky cooking show on repeat. Sitting in our cute little apartment dreaming of beautiful, local ingredients. Closing my eyes and seeing candlelit tables full of plates stacked high, empty wine glasses and surrounded by laughing, happy people. Planning and plotting and dreaming and wishing. Camping out in the coffee shop across the street, madly making list upon list.
I’m so grateful for this breather and so thankful for time to hibernate a little and get lost in my pie-in-the-sky, romantic visions for Bird is the Word’s next year. I truly cannot wait to see what is to come.
While I hibernate a little I’ve been reorienting myself to cooking at home, and especially to cooking for two! More than a few nights this week I have rushed home to thumb through my cookbooks looking for something warm, spicy and seasonal, requiring a good bit of standing over a bubbling pot. This sweet potato lentil soup did not disappoint. We ate it for three days straight and I am still trying to decide how long I need to wait before making it again. It’s the perfect comfort food, without any of the regrets! Vegetarian, gluten and dairy free. Plopping down at the table and reading few chapters of Little Cabin in the Big Woods while you slurp doesn’t hurt the coziness factor either.
- 2 Tbsp coconut or extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp curry powder
- 1 diced large onion
- Coarse salt and freshly ground black pepper
- 4 minced cloves garlic
- 2 Tbsp minced fresh ginger
- 2 peeled and diced sweet potatoes
- 1 diced (stemmed, seeded) red bell pepper
- 1 1/2 cups rinsed red lentils
- 6 cups vegetable or chicken stock
- Chopped fresh cilantro
- Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
- Add lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.