Wednesday, September 4, 2013

Rainbows and Sweet Potatoes

“Gratitudes” – September 4, 2013

Today I’m grateful for:

  1. Prism rainbows 
  1. Another sunny day
  2. Honeybees doing their thing to keep life going on the planet
  3. The feeling of walking barefoot in the grass
  4. Taking time to cloud watch

  1. The sound of wind in the trees
  2. The way dogs look like they’re smiling
  3. The silence when construction stops for the day
  4. Being able to turn off the air conditioner
  5. Ants-On-A-Log (a snack from my childhood that I have a new found love for!)
  1. Getting carded at the liquor store on a day I felt frumpy
  2. Watching TV in bed
  3. Fresh Ontario garlic!
  4. Old friends
  5. New possibilities
  6. Having a desk for my computer
  7. Colourful scarves
  8. 80s movies
  9. Magnetic poetry 
  1. Wall calendars
  2. Being able to walk up a hill
  3. The sound of birds chirping
  4. Old episodes of “The Good Wife”
  5. Notepads
  6. My new backpack
  7. Mason jars
  8. Kleenex
  9. Learning to trust my instinct
  10. Voicemail
  11. Blended soups
My go-to soup is a spicy and comforting mix of red lentils, sweet potato and curry. Quick and easy to throw together, you can basically forget about it while it’s cooking and have a nourishing meal on the table without too much work. This soup also freezes really well for a fast week-day supper. If you don’t have sweet potatoes handy butternut squash is also good.

Curried Red Lentil & Sweet Potato Soup

1 tbls olive oil
1 onion, chopped
3 cloves garlic, minced (less or more to taste)
1 inch of ginger, grated
1 tsp curry powder
½ tsp turmeric
½ tsp cumin
½ tsp cinnamon
Sea salt to taste
1 cup red lentils, rinsed
1-2 sweet potatoes (depending on the size), peeled and chopped
Parsley and hemp hearts for garnish (optional)

Heat oil on medium high heat until hot; add onion and sauté until translucent, about 7min. Add garlic and ginger to the pan and sauté for about 30 seconds. Add in spices and sauté for another minute. Use a bit of water to deglaze the pan. Add sweet potatoes, lentils and enough water to fill the pot leaving about an inch of space. Heat to boiling, cover and then simmer for 45min – 1 hour, until lentils are cooked and sweet potato is tender. Blend in batches until you have a creamy soup! I sometimes add in greens at this stage when I’m blending – kale and spinach both work well. I enjoy my bowl of soup garnished with parsley and hemp hearts.


  1. I love soup!! This one sounds awesome!

  2. Thanks! It's super easy to throw together :)

  3. That soup sounds right up my alley--can't wait to make it! I love your MoFo theme by the way...very inspiring! And seems like it must be fun to write :)

    1. Thank you! It has been fun to write and it helps me to see the good that exists in every day. And the soup is my favourite -- let me know if you try it!