I’ve got a nice patch of dark bluish-purple-yellow on my arm, and a lovely greenish-yellow shade along my jaw line. It’s really not pretty. I can’t get the Rolling Stones out of my head, singing “She comes in colors everywhere…”
In the meantime, as I continue to heal, I am looking at a lot of soup recipes. I hadn’t really ever thought about making lettuce soup before, but then Mark Bittman (of The Minimalist, at The New York Times) opened my eyes with this recipe (video here). It looks super refreshing and surprisingly flavorful for something based on romaine lettuce.
Last night, craving something that was a bit more filling than the canned soups and puddings I’ve been living on, I made a stew of lentils and sweet potatoes, inspired by Smitten Kitchen and, believe it or not, Gwyneth Paltrow. It was pretty tasty, so I thought I’d share the recipe.
Suzanne’s Lentil Stew
- 2 sweet potatoes, diced into small cubes
- 2 small onions, diced
- 2 cloves garlic
- 1 can diced tomatoes
- 1 can chicken stock
- 2 cans water (using empty tomato can)
- 1/2 bag lentils
- 1 tsp. curry powder, 1 tsp. cumin, salt and pepper to taste
Heat roughly one tablespoon of butter and one tablespoon olive oil in a large pot. Add onions and sweat (until translucent), then add garlic and sweet potatoes and cook on medium for a couple minutes. Add tomatoes, chicken stock and water; bring all to a boil. Add dried lentils, then stir in spices. Allow to boil for roughly 10 minutes, stirring occasional to make sure it’s not sticking to the bottom of the pan. Adjust heat to low, and let cook for another 30 to 45 minutes. Serve with a dollop of sour cream on top and some good crusty bread. Optional last step for those who are on a mushy-food diet (i.e. me): Let cool and puree with a wand blender.