yet another eventful weekend is under our belts.
this time, it was whitney and tyler’s wedding celebration, and it was as spectacular as i imagined it would be.
everything was done right. and whitney looked gorgeous, as expected. but i don’t want to leave out tyler, he was looking pretty dapper in suspenders and striped tie. and together, you could tell it was pure happiness for them.
we spent the whole night dancing our butts off, and i quite honestly couldn’t walk afterwards. call it a combination of waking up at 5:30am for hair and make up, wearing heels the entire day, and being eight months post knee surgery. totally worth it.
and after seeing how thin and beautiful whit looked at her wedding, i realized i gotta pull it together. only six weeks till our wedding! so, you’ll be seeing a little more vegetables and a little less muffins. whose with me?
we’ll start with this coconut sweet potato and green lentil stew. i realize green lentils don’t make for the finest of color in a photo, but trust me when i say this stew is delicious, filling, and healthy. plus its simple to make and makes a huge batch, so you have plenty of lunch for the week. i’m pretty pleased.
- 1 tablespoon olive oil
- 2 large sweet potatoes, peeled and cut into ½ inch cubes
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- ¼ teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetables broth
- 1½ cups green lentils
- ½ cup coconut milk
- ¼ teaspoon cinnamon
- cilantro, chopped for garnish
- sour cream, for garnish
- In a large pot, heat olive oil. Add in onions, carrots, and half of the sweet potatoes and cook for 10 minutes, stirring frequently.
- Add in garlic, ginger, curry powder, turmeric, salt and pepper and mix well.
- Pour in lentils and broth. Bring to a boil, reduce heat and cover, and simmer for 35 minutes, until lentils are cooked and potatoes are soft.
- Meanwhile, in a separate pot, boil water. Add remaining sweet potatoes and cook until soft, about 15 minutes.
- Strain water and transfer potatoes to food processor. Add in coconut milk and cinnamon and puree until smooth.
- Once pot with lentils is cooked, add sweet potato puree to pot and mix well. Cook for an additional 2-3 minutes, until all ingredients are well blended. Serve with a little cilantro and sour cream on top.
adapted from ambitious kitchen. recipe rephotographed January 2015.
[…] why this soup feels new and exciting, regardless of the other coconut lentil soup already documented on this blog. Or the Indian lentil stew. Because those are green and this one […]
writes Coconut Red Lentil Soup - Things I Made TodayIt’s possible that you combined three of my all-time favorite foods in the title of this dish! I cannot wait to try it!
writes Alexa [fooduzzi.com]Yes, it’s the perfect combo!
writes Vicky