Today I had a scary realization. In just under 17 and 21 weeks respectively, I will be doing my first olympic distance triathlon and full marathon…
I’m not totally sure what possessed me to double the distances I’ve ever raced in either sport in the same summer, buuuut it’s happening. And I’m going to be prepared! And part of being prepared includes eating healthy! So I decided on lentils and vegetables for dinner, and it was quite lovely.
The actual presentation of this dish isn’t quite as lovely (nor is this picture… please ignore the giant shadow), but this recipe was definitely worth sharing as is.
Recipe was adapted from Smitten Kitchen
1 medium onion, diced
4 cloves of garlic, minced
2 tsp fresh minced ginger
1 bell pepper, diced
1 1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp each of ground cardamom, coriander, cinnamon and nutmeg
4- 4 1/2 c vegetable or chicken stock
1 1/2 c dried lentils
2- 2 1/2 lbs sweet potatoes, peeled and cut into 1/2″ cubes
1/2 lb kale (I used baby kale, but regular kale with the ribs removed and thinly sliced would definitely work)
1 tsp salt, plus more to taste, and 1/2 tsp ground black pepper
zest of one lime, plus the juice of half of a lime
chopped green onions and Siracha, for serving
In a stockpot over medium heat, saute the onions in olive oil until they are translucent, about 5-7 minutes. Add in the garlic, ginger, and bell pepper and cook for 3-4 minutes. Add the spices.
Add in 4 cups of the stock, the lentils, and the sweet potatoes, and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook for 25 minutes. If the lentils seem too dry during this cooking period, add more stock.
Stir in the kale and the salt and pepper, and cook uncovered for 5-10 minutes. Add in the lime zest and juice and taste for seasoning.
Serve in bowls topped with green onions and Siracha, if desired.
Don’t you always feel so good after eating a healthy dinner?? Me too, so I decided it would be a good idea to make brownies to go with it.