I am trying to escape the cult of 'super busy'. Do you ever feel like you over commit? Like you need to be in a thousand places at once? Like you need a clone?
Yeah, me too. So I am working on it. When I commit to too many things, it really stresses me out which leads to my anxiety turning on in full throttle. BUT, the catch 22 is that even when I say no, I feel awful about it and my anxiety kicks in. It's tough.
Recently I stumbled upon the 5 by 5 rule and I am trying to say yes a bit less and implement this rule a bit more.
Now on to the FOOD - the reason you came to this blog. For the past two months I have been making some kind of soup or crock pot recipe on Sunday afternoon. This meal then feeds my husband and I on Monday and Wednesday night when I work late. The recipes have been super easy – like just reheat and serve.
I have also been working on getting more protein in my diet. As most of you know, I am a ovo-pescatarian (meaning I eat eggs and fish but no other animal products). Making sure that I eat adequate protein is always a challenge – and honestly, I don’t want to eat seafood every single night. Luckily, this recipe is loaded with protein and fiber to keep me full. I included brown lentils in this recipe, but, you can use whichever color you’d like.
This recipe also has a really rich orange-ish color from turmeric. My Golden Milk post from last year gives you all the details on why turmeric is so beneficial - so be sure to check it out.
Ingredients
- 2 tablespoons oil (of your choice)
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 3 cloves garlic, minced
- 1 – 28-ounce can of crushed tomatoes
- 2 Tbsp. ginger, grated
- 1 Tbsp. turmeric
- 1 cup dried lentils
- 3 cups water
- 1 – 15-ounce can coconut milk
- 1 cup cherry tomatoes, chopped
- 1 cup cilantro, chopped
Directions
- Melt the oil in a large skillet over medium heat
- Add the cumin, coriander seeds, and garlic
- Stir until the garlic begins to brown, about 45 seconds
- Add the crushed tomatoes, ginger, and turmeric and let simmer for approximately five minutes stirring the pot a few times
- Next, add the lentils and 3 cups of water to the skillet and bring it to a boil
- Reduce the heat to low, cover the skillet, and let it simmer for 40 minutes, or until the lentils are soft enough to eat
- Once the lentils are cooked, add the can of coconut milk, cherry tomatoes, and cilantro
- Remove from heat and enjoy
Note: If you follow the Wahl’s Protocol, be sure to soak the lentils overnight and then reduce water in the recipe to 2 cups. Add more water as needed. If you are a FODMAPer, use canned lentils and reduce the water to 1 cup. Significanlty decrease cooking time to 15 minutes.
