Exploits of a Vegan Wannabe

Happy Meatless Monday and day before Valentine’s. I have a two part Love Yourself Valentines special for you. Two recipes to love that will absolutely love you back.

Thank you for all of your comments to win The Inspired Vegan by Bryant Terry. The book is beautiful and I am honored to have a copy to share with you. Congratulations Nik D, you are our inspired winner.

Valentines Day has always felt like it was about having someone to love. Getting a Valentine…. giving a valentine…do you remember how vital it was in elementary school to receive an adequate amount of Valentines inside your hand decorated mailboxes?? God the pressure was almost too much to bare for a third grader. Even thinking about it now makes my chest tighten.  I’m tired of living in the shadow of third grade expectations and fears. I am tired of  wanting  someone else to show me how loved I am on Valentines Day. I want to show me how loved I am on Valentines Day. I want Valentines Day to be about loving myself. I strive to love myself enough to be a nurturing and loving participant in the lives of those I love.

With that I give to you Love Yourself Lentil Stew. It is the kind of meal that will love you from the inside out. It will scrub your arteries, pump up your heart and jiggle your organs. It will feed your soul and warm your feet. It will make you strong and help you smile at yourself in the mirror because you are loved.

Love Yourself Lentil Stew

Original recipe by Melissa Ray Davis and  modified by S. Boulton

Ingredients:

~ One  shallot, chopped fine

~ 3 Tbsp granulated garlic

~ 1 large carrot, chopped

~ 2 stalks of celery, chopped

~ 3 C potatoes diced, I used California white with skin on (Sandy cut hers in the shape of a heart with a small cookie cutter for the occasion)

~ 1 Jalapeno pepper, chopped small

~ 2 tsp extra virgin olive oil

~ 1 1/2 C brown lentils

~ 1/2 C green lentils

~ 1 Tbsp dried thyme

~ 1 tsp ground turmeric

~ 1 tsp ground rosemary

~ 2 bay leaves

~ 1 quart low sodium veggie broth

~ 1 C white wine

~ 2-3 C water

~ 2 C fresh kale chopped

~ Coarse Sea Salt to taste (about 1 Tablespoon)

~ Pepper to taste (I used at least 1 Tbsp)

~ 3 Tbsp red wine vinegar

Make it Happen:

In large stock pot, simmer shallot, garlic, carrot, celery, potato and pepper until vegetables sweat, stirring often.   Add lentils and turn to coat in mixture. Add the thyme, turmeric, rosemary and bay leaves and mix gently.

Add veggie broth and white wine, stir and bring to a simmer.  Simmer for 45 minutes and add water in steps as lentils absorb liquid and stir.   Mix in kale and red wine vinegar and continue simmering for another 20 minutes..   Add salt, pepper and extra garlic to taste, simmer another minute or two and serve with hearty crusty bread.    Yields 6 servings.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, going veg, lentil soup, Lentil stew, Meatless Monday, plant based diet, plant strong, trying vegan, trying vegetarian, vegan, vegan entree, vegan experience, vegan lentil soup, vegan soup, vegan wannabe