A Seriously Excellent Excuse to Slow Down

Food shared around a table can bring some of the most healing and healthy moments to a soul. It is not necessarily the food that matters. The friendship, conversation, and laughter around our tables provide energy and encouragement to engage in the life we were meant to live. I believe it that strongly…and I believe there is research to back up the power of this intimate time.

Though the food doesn’t necessarily matter it sure is nice when it is delicious. I decided to try a brand new meal out on some friends we have known for a long time. It felt like risky business. This could go terribly wrong. And then we would just be eating salad–because it is difficult to mess that up. But I trusted my fellow foodie who shared the recipe and we forged ahead. Oh and by the by, did I mention the recipe included an uncomfortably large volume of onions? I don’t even LIKE onions. But I like food with flavor and these were promising a caramelized taste and I do like carmel and so we went with it! I went on the heavy side of seasoning and heat and decided to add this kale salad…it sweetened the spicy meal a bit…but in only the best possible way.

Because it just isn’t very nice to keep things this great to yourself…I am going to share the whole meal and hope you find the courage to try it. It is not a week night meal–or at least it isn’t in our house. The caramelizing and cooking of the lentils took at least an hour but because I didn’t want to burn them or cook them too fast, it probably took closer to an hour and a half to caramelize my onions. Years ago someone told me you spell LOVE…T I M E. This is a meal made with love…and you have been warned…don’t get angry at the chopping or length of cooking cause love takes time.

Moving forward are Jen Hatmaker’s words describing her Sweet Potato Lentil Bowls. She will guide you through how she cooks this…I personally think the recipe is pretty forgiving…so just go with it.

Sweet Potato Lentil Bowls

1 bag of brown lentils

2 cups of rice (I like basmati here)

8 cups of veggie stock

5 sweet onions

2-3 sweet potatoes, peeled and cubed

2-3 cloves chopped garlic

Olive oil Spices: Cumin Cinnamon, Curry powder Cayenne Plain Greek yogurt for serving Chopped cilantro for serving

So basically, this is all to taste, and I am reluctant to tell you how much spice I add because it will seem irresponsible. We like spicy food, okay? Rinse and sort your lentils. Over medium heat in a pot, sauté a chopped onion and 2-3 cloves chopped garlic in a few tablespoons of olive oil for about 3-4 minutes. Add the spices in any quantity that makes sense for your tribe and stir for about a minute (maybe a tsp of each for normal people?). Add the lentils and toss to coat. Add around four cups of veggie stock, cover and reduce heat to low, and cook for around an hour.

Slice up all your onions. Four will cook down so much, so don’t be scared of the enormous pile of raw onions you just amassed. In a large skillet on LOW HEAT (all caps means I am yelling), add a healthy pour of olive oil, all your onions, and a generous sprinkling of salt and pepper. Stir periodically and cook down for around an hour. This will turn into a sweet, carmelized pile of deliciousness that could stand alone as the whole meal if you ask my opinion, which you basically did by reading this. Peel and cube your sweet potatoes, toss in olive oil, salt and pepper, and some of the same spices you used in the lentils, and roast at 375 for around 45 minutes. Cook your rice according to package directions. I like to use stock instead of water so the rice tastes like something. One part rice to two parts liquid. Plus salt! Oh my word. Unsalted rice is such cause for weeping. Layer it all up: rice, lentils, sweet potatoes, carmelized onions, a dollop of plain Greek yogurt, and a sprinkling of chopped fresh cilantro. You could also add chopped peanuts because it is a free country. My kids pick and choose their bowl layers, but I am here to tell you that somehow every single layer together makes the magic. A couple of my kids leave off the yogurt, and their lives are the lesser for it. Leftovers are delicious the next day, and no one will even realize you served them a totally healthy vegan dinner.

Okay it’s me–Jenni again…

(Thanks for this photo…http://www.mamabirdnest.com/…I didn’t take a photo…mine was not as beautiful as this dish…but to be sure…the food tasted better than this looks.) 

I don’t know how your heart is…or how your much you are needing a slow night to be with your family or a few close friends…but this meal will give you a great excuse to do it.

Enjoy! 

May You Be a Blessing and May You Nourish Your Body and Soul…

Jenni

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