Happy New Year! I know that for many wishing you Happy New Year may sound trite as we are still in the middle of a pandemic. But for me, I live with the hope that 2021 will end with a re-opened world. Like many of you, I miss seeing my parents, extended family and can’t wait to hug and hang out with friends.
Everyone has experienced hardships in different ways; for some it’s been loneliness, others are experiencing anxiety attacks, financial difficulties, and fear of getting sick. As we hunker down for the winter in our homes I offer you this advice, let’s use these winter months to emerge stronger in the spring.
Having more time at home means you have more time to invest in yourself. Self-care doesn’t always mean going to an expensive resort; it can also be how you live your daily life. Exercise and eating well is a form of self-care. Last March my partner Tom and I started walking, and we walk five days of out 7, on weekends we often walk twice a day. These strolls through our neighbourhood have led to some weight loss for both of us and some great talks.
It also allows me more time to scratch cook. For Christmas I received the new cookbook “oh she glows FOR DINNER” by Angela Liddon. So far, I have made vegan tacos and the following lentil soup, which is now my all-time favourite soup. This soup was easy to make and full of great flavour. The recipe is from the Blog - https://ohsheglows.com/.
Remember that health doesn't take a break during the pandemic. Regular exercise, yoga/mediation and eating well will have you prepared to jump into your expanded life once the pandemic settles down.
We are virtually open for our class schedule click on this link https://www.livewithspirityoga.com/classschedule
Glowing Spiced Lentil Soup
Prep time 15 Minutes Cook time 20 Minutes
1 1/2 tablespoons extra-virgin olive oil
2 cups diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (14-ounce/398 mL) can diced tomatoes, with juices
1 (14-ounce/398 mL) can full-fat coconut milk
3/4 cup uncooked red lentils, rinsed and drained
3 1/2 cups low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (optional).
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice.
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired.
Note: Full fat coconut milk works better, you may however use low-fat coconut milk but the results will be a less creamy soup.