Oh my, was this ever good.
The meal came at a very much needed moment in my week. I’d had one of those days where I plugged away at my computer for eight or nine hours, yet hadn’t crossed a single thing off of my To Do list for work. (And I’m someone who puts items like “shower” and “eat lunch” on her list.) Still: Nada. Zilch. I’d shuttled off countless e-mails, yet no one responded. I left dozens of voicemails. No answers. I searched endlessly online for studies that I needed to no avail. It felt like I hit a dead end every time I attempted to inch forward in some way.
What’s that? You know exactly what I’m talking about? The funny thing is, Robert came home from work that same evening saying he felt like he’d accomplished absolutely nothing that day. It’s a universal experience, right? And there’s something about a lack of momentum that can be exhausting.
After yoga, I really just wanted to curl up on the couch until it was time to walk the dogs. Then I could crawl into bed at an hour that would only be acceptable for an infant or an 80 year old and try again tomorrow. But something deep inside propelled me into the kitchen to cook. Thankfully, I listened. Because when this meal was done not only had I made something absolutely delicious to eat, I felt a genuine sense of accomplishment. Progress. Success.
So with a full belly and a peaceful mind, I finally slipped into bed knowing deep down that the hard work I put in that day would somehow make a difference the next.
Red Lentil Curry
2 cloves garlic, minced
8 green onions, sliced, separate white and green parts (keep all white parts, only keep green parts from 4 green onions)
1 1/2 Tbsp curry powder
5 carrots, peeled and chopped
1 russet potato, peeled and cut into 1-inch cubes
1 cup dry red lentils (no need to soak)
4 cups low-sodium vegetable broth
Salt and black pepper
For garnish: 1 lime, cut into wedges and naan bread
[Note: It’s very helpful to cut all ingredients–garlic, green onions, carrots, and potato before you start cooking.]
Heat oil in large sauce pan over medium high heat. Add garlic and scallions. Saute until softened, about 3 minutes. Add curry powder, stir until color darkens slightly, about 1 minute. Add carrots, potato, lentils, and vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, about 20 minutes, until vegetables are tender and lentils are cooked.
Serve over brown jasmine rice. Garnish with scallion greens, lime wedges, and naan.
Slightly Adapted from Real Simple