Friday, 17 October 2014

Red curry lentil soup + Slow cooker baked beans

I'm back!

What an amazing experience this Victoria marathon was. We got to catch up with good friends, tour around a beautiful city, eat some delicious food - and I achieved my goal of running the race in under 4 hours. As usual, I started feeling very sick after 25K or so, and the last hour was a struggle. A constant battle in my head that goes something like this:
"Ugh, I'm so sick; let's just walk for a bit" "No, you can't walk, you said you were going to finish this thing in under 4 hours" "How about not finishing at all? We could just stop all together, call The Husband and get tucked into bed!" "Are you kidding me? We didn't come all this way to give up 6 miles back from the finish line!"..... etc, etc, etc.
Positive Me won over Negative Me. And this victory over my self-doubts makes me feel like I can do ANYTHING.

I'm already feeling back to normal, and starting to think about the next marathon. I'm weird like that.


Back in Whitehorse, fall is definitely here, along with cravings for warm comfort food.

This red curry lentil soup is sure to warm you up! It's not very spicy - just very flavourful. Feel free to add a few veggies in there - I didn't have much on hand when I made this!

Red Curry Lentil Soup:

- 1 small sweet onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 tsp red curry paste
- 1/2 tsp cumin
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 tsp ketchup
- 1 can coconut milk
- 1 1/2 cups dried split red lentils
- 1 28oz can diced tomatoes, with their liquid
- 3 cups veggie broth
- 1 can corn
- juice of 1 lime
- salt and pepper, to taste

In a large pot, sauté the onion in olive oil for a few minutes, until soft. Add garlic, curry paste, cumin, nutmeg and ginger and cook for another few minutes.
Add all other ingredients except for lime juice, salt and pepper. Reduce heat and simmer for about 40 minutes.
Add lime juice and season with salt and pepper before serving. Delicious with brown rice, cornbread or homemade biscuits!


This morning, I had some spare time before work and decided to experiment with baked beans in the slow cooker. They did not disappoint! I will be making them again and again.

Slow Cooker Baked Beans:

- 1 small sweet onion, finely chopped
- 2 Tbsp blackstrap molasses
- 2 Tbsp maple syrup
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 Tbsp tomato paste
- 2 tsp Ketchup
- 5 or 6 dashes hot sauce, such as Tabasco (optional)
- 2 cans red kidney beans
- 3/4 cup veggie broth
- salt and pepper, to taste

Combine all the ingredients in a slow cooker and walk away! Cook on low for 8-10 hours.

Loved them with couscous and a side of greens.

Have a wonderful and healthy weekend!

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