Fall is in the air!
Despite the rainy weather, I’m excited for the fall/winter season.
It certainly makes running easier! It could also be that the rain helped wash away the smog. Either way, yesterday’s run was a fast one.
- Distance – 4 miles
- Time – 30:33
- Avg. Pace – 7:38
There is something so comforting about the chill in the air… it brings thoughts of curling up under blankets with a good book (holla at the single ladies) and hearty bowls of soup.
On the stormy end to the long weekend, I made an Eggplant Lentil Indian Stew. Lots of spices made this dish special.
Preparing the eggplant by cooking it together stew-style (as opposed to roasting or sauteing it separately) allowed it to soak in the flavors and develop a wonderful texture.
Apparently a broken camera, yet another attempt at making brown food look appetizing, and new Picnik options resulted in photo-editing gone wild.
Don’t forget all the benefits lentils offer (in addition to being cheap). This filling meal satisfied me for dinner and then again as leftovers at lunch. I hardly needed my afternoon snack!
Eggplant Lentil Indian Stew
- 1 tsp grape seed oil
- 1 small yellow onion, diced
- 3 large cloves garlic, minced
- 1 T fresh ginger, minced
- 1 T fresh thyme
- 1 + 1/2 tsp ground cumin
- 1/2 tsp cardamom
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 1/4 tsp cinnamon
- 1 bay leaf
- 1 cup dried French green lentils
- 2 C vegetable broth
- 2 C water
- 1 large eggplant, cut into 1/2-inch cubes
- 2 C fresh spinach
- S+P, to taste
Warm oil in a large pot over medium-high heat. Sauté onion in the oil until translucent (5-6 mins). Add garlic and sauté for another minute. Mix in the spices.
Add 1 cup of the vegetable broth, stirring to combine. Cook for another minute to allow flavored to combine.
Add the lentils, remaining broth, water, and eggplant. Cover the pot, bringing the mixture to a boil. Lower the heat to a simmer and cook for ~20 minutes, until lentils are tender and eggplant is soft.
Add spinach allowing to cook until just wilted. Adjust spices, adding salt and pepper to taste.
Ladle into bowls, top with red pepper flakes and fresh thyme, and enjoy!
I have a feeling it’s going to be a soup/stew-filled winter.
What is your favorite soup?
Do you re-read books or always choose something new?