If you have the time. Grab a piece of paper and something that writes.
Read through and jot down any or all words that you think are worthy.
Pause. Read through them. Circle 10 that you think are even more important to you.
Breathe.Take the time. Scan through again. Pick the three that mean the most to you.
love. adventure. courage.
There are a few things on this site that could use a little updating. The about page is top of mind. If you’ve bothered to click over it would be safe for you to assume that I am still living in France. I haven’t changed it since we moved back and something has me holding on to it with both hands. We get so bombarded this time of year with the whole new year – new you campaign, the other night I got a wave of motivation but when I sat down I drew a total and complete blank. Our life in France was simple and comfortable and I could tie a pretty little bow around it. I’m here now and Matt’s over there and it all just feels a little temporary. Our plans for the spring are a more than vague and I’m finding myself unable to commit to anything on paper (screen). I needed a new starting point. A way to determine the things I value most for this life, this space, this year and those to come.
love. adventure. courage.
I’ll start from there.
SWEET POTATO, RED LENTIL + COCONUT DAL
This cozy one pot wonder has been around for a long time. It’s basically just an updated version of this. But I’ve just been so in love with the hearty flavors here I had to share round 2. The crispy coconut + sesame seeds make a fine topping so don’t skimp. A squeeze of lime and some fresh cilantro are always welcome in my kitchen. The amount of liquid you add is up to you, the lentils will soak up most of the water as they cook, but continue to add more if you want more of a soup.
Vegan + Gluten Free. Serves 4 but you could stretch it to 6 if you serve it with basmati rice or naan, or basmati and naan.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight
2 tablespoons coconut oil
1 + 1/2 tablespoons freshly grated ginger
3 cloves garlic, grated
1 large red onion, diced
3 medium sweet potatoes, about 5 cups peeled and chopped
1 + 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
1 400ml can coconut milk (1 + 1/2 cups)
3 – 5 cups water (or vegetable stock)
1/3 cup shredded unsweetened coconut
1/4 sesame seeds
Fresh cilantro + lime for serving
Melt coconut oil in a large pot and add onion, garlic and ginger. Sauté until soft. Add lentils, spices and sweet potato and toss to coat. Add a splash of water if the pot seems dry. Add coconut milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through. About 35 minutes. Add water as needed. Let cool.
Using a potato masher, mash the stew to break up the sweet potato and lentils, I like to keep a few chunks for texture. Taste and adjust seasoning where necessary.
Toast coconut in a dry skillet over medium heat. Stirring often, toast until just brown. Transfer to a bowl, add sesame seeds to skillet and toast until brown and fragrant. Add to bowl with coconut and mix to combine.
Serve stew with rice if desired, top with sesame coconut sprinkles, cilantro and fresh lime juice.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!