I like carrying my own bags, provided they aren’t 50 kilos. I have two God-given arms to carry such bags.
There are times that I will need to go for a run or a drive at some obscure hour, cause I need to think and process; I need space to do that.
Let me mess up sometimes. It helps me grow and remember things.
I like having a routine. I don’t mind so much if it gets changed around, but I like having my schedule sorted.
Even though this may sound like I am a sorted grown- up, I’m not. Don’t be fooled.
I need you to play with me. I’m a lady, but I’m tough.
I need to talk with you to be ok with the fact that sometimes my words don’t work when I process out loud.
I need you to laugh at my dumb humor, cause sometimes I’m funny. I think.
Oh, and thanks for sitting on my feet when my toes get cold. you’re sweet.
Ginger and Lentil Soup
2 tablespoons extra virgin olive oil
1 large onion, chopped small
3 to 6 cloves garlic, minced
3 to 4 tablespoons ginger, grated or finely diced
3 cups water
3 to 4 carrots, sliced
1 pound French lentils
6 cups vegetable or chicken broth
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper (or to taste)
salt and pepper to taste
grated parmesan cheese for serving
cooked quinoa for serving
Take some time to sift through the lentils. Do it. Sometimes you find little rocks and pebbles. Bad news bears. After picking through the lentils, place in a colander and rinse with cool water. Set aside.
Chop onions, garlic and grate ginger and chop carrots.
Place a large pot over medium heat. Add oil. When oil is hot, add onions. Cook until transparent and slightly browned. Add garlic, ginger and carrots and and cook, while stirring, for 1 minute. Add cumin and cayenne pepper and cook for 30 seconds.
Add the water to the hot pot and scrape the browned bits off the bottom of the pot as the liquid sizzles. Add lentils and broth and simmer for about 45 minutes, until lentils have softened. Taste and season with salt and pepper.
Serve with grated cheese and/or quinoa.
Soup will last, in an airtight container in the fridge, for about a week. Soup is also great to keep in the freezer. Source: adapter from Joy the Baker, adapted from Essential New York Time CookbookListening to: “Never Going Back Again,” Fleetwood Mac