Hearty Lentils with Spinach

Hello there! Happy Sunday my friends. What’s everyone have on the agenda? Resting and relaxing or running errands and prepping for the week ahead? Whatever it may be I hope it’s a good one so far!

I still have yet to recap the second part of our Colombia vacation but I was really itching to write a “normal” post plus I have a recipe I want to share with you all, so the second recap will have to wait a little while longer. Here’s the Miami recap, and Colombia Part I recap if you’re interested.

I have a little bit of catching up to do from Friday first so we’re going to be starting off there right at lunch time. To celebrate my birthday (a week early) my co-workers and I went out to Houlihan’s for lunch. I received a free $15 coupon for my birthday to the restaurant so that’s why we decided to go there.

I ordered the french onion soup and a caesar salad with grilled chicken and polenta croutons. I was very happy with both of my selections.

Tasty!

Moving on to dinner…

This is your forewarning that the meal you are about to see is one of the most unappetizing dishes ever to appear on BN. However, I promise you that although unappealing to the eyes, it is very appealing to the palate.

Hearty Lentils with Spinach.

After I plated the lentils over the spinach, I stirred the warm lentils into the spinach and decided that I liked it that way better.

Oh yes I am falling in love with lentils. First the Curry Stew and now this.

Hearty Lentils with Spinach
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Ingredients
  • 1 small onion, diced
  • 1 cup carrots, chopped
  • 1½ cups lentils
  • ¾ tsp. garlic powder
  • ½ tsp. ginger powder
  • ¾ tsp. cumin
  • ½ tsp. curry
  • ¼ tsp. paprika
  • 1 Tbsp. brown sugar
  • 3 cups reduced sodium chicken broth*
  • 3 cups spinach
  • *Use vegetable broth if cooking vegetarian
Instructions
  1. In a medium saucepan, saute onions and carrots on stovetop for 3 minutes.
  2. Add in spices and stir.
  3. Add in chicken broth, stir, reduce heat to simmer, cover and let simmer for 2 hours; stirring occasionally.
  4. Before serving, add spinach and stir in until it wilts into lentils.
  5. Serve hot.

It’s such a hearty and healthy dish that I truly enjoyed (and Dana did too).

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Saturday

I enjoyed two cups of Dunkin Donut’s Pumpkin Spice coffee with hazelnut creamer to kickstart my morning.

Have you tried this stuff?! If you haven’t please go buy some. You won’t regret it. NUM.

Next was breakfast. I topped one banana half with Parkers Farm creamy peanut butter and the other half with Peanut Butter & Co’s Dark Chocolate Dreams peanut butter. Yes it is a dream how good that stuff is. A dangerous dream. Thanks to Peanut Butter & Co. for sending me some coupons for their heavenly product.

I gave breakfast time to settle while watching two episodes of Anthony Bourdain’s No Reservations, Dominican Republic and Maine. Both episodes were great. His humor cracks me up.

Then it was time to lace up and head out the door and face the dreary morning with a run. Moose surely didn’t care that it was drizzly and dreary, he was so ready to go. We trekked through the neighborhood and covered about 4 miles.

The rest of the day was spent cleaning up the house, “helping” Dana dig out the window well to prepare for egress windows so that we can finish our basement at some point, putting the patio furniture away for the season, hanging out with Moose, and baking up a treat for the worker crew.

Recipe to come soon!

I hope you’re having an excellent weekend. Catch up with you all later!

 

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