After a rainy week and a mostly gray weekend, I felt like some soup was in order.
Monday was a busy day in the kitchen…possibly more so since I was gone the week before and was looking forward to planning meals this week. For week day lunches, I decided on Curried Lentil, Squash, and Apple Stew from Chloe’s Kitchen.
It was quite an arm workout to cut the squash.
I wasn’t much in the mood to take photos along the way, but I had to share the finished product!
Almost on cue as I added the curry, the BOY appeared. I had to laugh at his predictability! I poured a bowl to take to work and saved the rest for later in the week.
Dinners this week are going to be simple. We have plenty of leftovers to get us though the week!
This morning I am still trying to wrap my brain around yesterday’s tragedy. What is there to say when I have so many questions? Although I am building my skills as a ‘writer’, I can’t think of the words that will convey my grief and disbelief while capturing the significance of what happened. In my opinion, runners (and triathletes) are the friendliest and most welcoming group of people. They are supportive and empathetic…I can’t imagine anyone choosing to target such a group. And maybe it’s because I know the elated feeling that you are supposed to have when you cross the finish line after running 26.2 miles that I feel even more sad for the runners, volunteers and spectators who will never look at the sport the same.
I know that this stew won’t bring with it real comfort, but there is no doubt in my mind that the blogging community (many of whom are runners) will ban together like it always does to offer support, encouragement, and love to those in Boston and beyond…and that is comforting to know!
Curried Lentil, Squash and Apple Stew
From Chloe’s Kitchen
Makes 6 Servigs
Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
Directions
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes (because my squash cubes were so big, this was 50 minutes for me), or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
