Now that Thanksgiving is behind us, we have returned to the reality of having to feed ourselves every day. ::Gasp::
This has become more and more challenging with our lack of daylight as we approach the winter solstice.
Only 21 days until things begin to look brighter! ::haha::
In addition to the early sunset resulting in crummy photographs, there is also the issue of not feeling very inspired to make dinner at all when it looks like bedtime outside before I even leave work.
So what does this mean? What is the point of this table?
It is dark out when I leave for work. It is dark out when I get home from work. Motivation is at an all-time low.
Moving all of Indiana to the Central Time Zone would at least allow me to have daylight on one end of my day. Clearly, even the Indiana “experts” do not know what time it should be here. Notice the shifting time zones over the past 92 years.
In spite of my dissatisfaction with our time zone, I knew that it was time to end our streak of “grazing” dinners and make some real food. Asian Lentil Soup, here we come!
I bookmarked this a while back, but I never managed to get all of the ingredients on my grocery list at one time. With the temperatures dropping quickly, I knew it was time. Chris and I had a run planned for last night, and I had a feeling that warm soup would hit the spot after our cold, windy, flurry-filled run.
The result: Another win in the weekday meal department. Easy to make. Minimal prep/cooking time. I bet we see a repeat of this dinner within one week.
When I came home from work, I quickly chopped and sautéed the veggies, then dumped all of the ingredients into a big pot. I turned up the heat and brought the soup to a simmer as I got changed into my running clothes. As we were about to leave the house, I turned the stove off and covered the pot of soup hoping that the lentils would soften while we were out.
Just as I had hoped, the soup only needed a little re-heating when we returned from our run, then we were good to go! This was the perfect dinner after our coldest run of the season so far.
From Kath Eats Real Food.
- 2 carrots, peeled into ribbons
- 2 celery stalks, matchstick cut
- 1/2 green bell pepper, julienned
- 1 bunch bok choy, chopped
- 2 tsp olive oil
- 1 cup lentils, dry
- 28 oz chicken or veggie broth
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1/4 tsp cayenne
- salt and pepper to taste
- Sauté carrots, celery, bell pepper, and chopped stalks of the bok choy in oil until tender.
- Add all other ingredients, bring to boil, reduce to simmer, and cook 20-30 minutes, or until lentils are soft.
Servings ~ 4
Calories ~ 151, Fat ~ 4 g, Carbohydrates ~ 22 g, Protein ~ 9 g