Hello from cold and rainy Washington D.C.! Blech. Does anyone else feel kind of depressed with this weather??
Friday is my day off from school, so I usually dedicate it to getting a good amount of editing work done for my job. But obviously I also took a break to make some “fannetastic” food!
For lunch I had the last of my awesome Secret Ingredient Falafel and Homemade Cucumber Yogurt Sauce. SO GOOD!!! I heated it up and had it atop some spinach, kale (rubbed with some EVOO and lemon juice, salt and pepper – stole this idea from Meghann awhile ago and have been loving it!), cucumber, and tomato, with a side of some fruit and yogurt. Mmmm!!! You guys have to try this!
So last night I went out for drinks with my friend Sara who I met while teaching in Prague. It was so fun to see her and reminisce 🙂 She still lives there and is back for a visit. I’m jealous! Anyway, it got me thinking about some of the food I used to make in Prague when it was cold and gray out. Specifically various chili creations! So I set out to make a variation of it today so I’d have something warm to eat for dinner before heading out on the town 🙂 Today’s creation was…
…Sweet Potato Lentil Chili!!
I basically just threw half the fridge into a pot and called it a day, while keeping track and taking pictures for you all, of course 😉 I think Prague was when I learned that you shouldn’t be scared to be creative and experiment with ingredients while cooking. (It helped that I couldn’t read half the things in the supermarket since they were all in Czech…)
- 1 32oz container veggie broth
- 1.5 C water
- 2 cans diced tomatoes
- 1/2 can sweet potato puree (optional… leftover from my muffins!)
- 1 16oz package dried lentils, rinsed
- 2 sweet potatoes, cubed
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 green pepper, sliced
- 1 clove garlic, diced
- Huge handful kale
- 2 Tbsp cumin
- 1 Tbsp cinnamon
- 1 Tbsp chilli powder
- 1 tsp pepper
Feel free to leave out any of the veggies you don’t like or don’t have, with the exception of the sweet potatoes, which make this dish 🙂 You could also use less lentils and some other beans, like kidney beans.
First, add the veggie broth, water, diced tomatoes, optional sweet potato puree, and rinsed lentils to a large pot.
Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
Throw the garlic, kale, carrots, and sweet potato into the pot, followed a couple minutes later by the celery and green pepper. (Clearly this picture reveals that I forgot to put the tomato in until this point… he he!)
Mix it all up, and then add the spices – cumin, cinnamon, and pepper. The room will now proceed to smell awesome.
Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer! ENJOY!
Now all I need is some cornbread 😉 And hot sauce!
TGIF! Hope ya’ll have a nice weekend 🙂 Don’t worry, I haven’t forgotten about my fitness post with my new favorite strength training exercise… I’m just trying to figure out a way to take it so it doesn’t look totally ghetto b/c I’m using self timer 😉
Has anyone tried any of my recipes yet? I’d love to hear how they came out!