Sunday, October 26, 2008

Apple Lentil Stew

For the first time in awhile, I have an original recipe to share with you! Tonight I threw together something I'll just call Apple Lentil Stew. But FIRST! A poem! By Robert Frost.


O hushed October morning mild,
Thy leaves have ripened to the fall;
Tomorrow's wind, if it be wild,
Should waste them all.
The crows above the forest call;
Tomorrow they may form and go.
O hushed October morning mild,
Begin the hours of this day slow.
Make the day seem to us less brief.
Hearts not averse to being beguiled,
Beguile us in the way you know.
Release one leaf at break of day;
At noon release another leaf;
One from our trees, one far away.
Retard the sun with gentle mist;
Enchant the land with amethyst.
Slow, slow!
For the grapes' sake, if they were all,
Whose leaves already are burnt with frost,
Whose clustered fruit must else be lost--
For the grapes' sake along the wall.

Josh and I were sitting on a bench swing by the river this afternoon as the wind was blowing and the leaves were swirling around us, and I read this poem to him while we were sitting there. I thought it was perfectly appropriate for today. And now... my recipe for Apple Lentil Stew. (I warn you, my spice measurements are approx., because I don't actually measure it!)

(makes 2 servings)

1/2 c. green lentils
enough water to make soupy lentils (maybe 3 cups???)
2 tbs olive oil
1/8th onion, chopped
1 carrot, chopped
1 apple, peeled and cut into cubes
a few shakes of garlic (1/8 t???)
1/4-1/2 t. curry powder
1/2 t. allspice
1/2 t. cinnamon
salt to taste

Bring water to a boil and add lentils and chopped carrot. Cover and let cook. Meanwhile, in a small pan, saute onion, garlic, curry, allspice, and cinnamon in the olive oil. When the lentils are about half way cooked, add the apple cubes. Then, add the onion and spices mixture to the lentils. Add salt to lentils according to taste. Lentils should still have some water in it--enough for a stew consistency. Pour into bowls and enjoy!

Mmmm.... the apples make a nice sweetness to the stew and pairs with the spices really well. This is a great main dish, and it's vegan!

For dessert, I had a bowl of vanilla yogurt with three sliced strawberries. (It could easily be made vegan through soy yogurt.)

My mother walked into the kitchen and said, "You remind me of a hippie--cooking all this natural food and wearing long flowy skirts like that." I smiled and laughed at her. I'm just trying to be comfortable and healthy!

Hmm... I'll let you guys decide:

(And because I get asked this all the time--yes, that is my natural eye color)

My "song of the day" -- You Don't Have to Move That Mountain by Nickel Creek

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