So fall has suddenly leaped into being and the trees are quickly dropping their leaves. The air is brisk and change is in the air.
I’ve been away the last few weeks for work up North. It is always great to get out of the office and experience nature at its finest. However, being away from home, eating differently than I’m used to (sometimes soup straight out of a can!), and working hard outside for 10 to 12 hours at a time can really zap your energy. I ended up coming home feeling absolutely drained. I didn’t have the energy to do anything I usually love to do. Even cooking was a struggle. So thank goodness after finishing this work week in the office, I have a long weekend to look forward to. And what have I done to create some balance in my life? I have slept like the dead. For hours and hours. It’s one of the crazy things about me. I sleep more than is normal and need a lot of it to function. I’m talking at least 9 hours a night.
What else have I done? Forced myself in the cold mornings to make myself smoothies chalked full of healthy ingredients, like my favorite green smoothie. I’ve started taking my multivitamin, calcium and magnesium, Vitamin D drops, maca, spirulina, ashwaganda, etc. and I’m starting to feel more myself. Today I sat down with some tea and a good book and just relaxed. There is nothing better than letting your body and mind let go and have some down time.
And what better way to full myself for dinner than a delicious, filling, and heart-warming soup.
Hearty Vegetable Lentil Soup
1 Tbsp grapeseed oil
1 large yellow onion
4 cloves garlic, minced
3 medium carrots, peeled and chopped
2 medium celery stalks, chopped
1/2 red pepper, chopped
2 teaspoons ground cumin
1.5 teaspoons ground thyme
1 teaspoon ground turmeric
1 14-oz can diced tomatoes
3/4 cup dried green or brown lentils, rinsed
5 cups vegetable stock
2 handfuls spinach, torn apart
1 teaspoon white wine vinegar
salt and pepper for seasoning
- Heat oil on medium in a large pot. Once hot, add the onions and saute around 5 minutes, until soft and partially translucent. Add in garlic and saute another 30 seconds.
- Add to pot the carrots, celery, and pepper. Saute another few minutes.
- Add cumin, thyme, and turmeric and mix together.
- Add the rinsed lentils, diced tomatoes and vegetable stock. Bring to a low boil and then simmer for 20-25 minutes or until lentils are cooked.
- Add spinach and white wine vinegar.
- Season to taste.
This recipe is incredibly easy and goes well with crackers or toasted bread and hummus. To make even more hearty add in peeled and chopped potatoes with the other veggies.