It is doing heel clicks in the snow on the way to work and it is singing softly in the kitchen on the weekend while turning a heavy pomegranate orb into a bowl of ruby jewels.
It is coming home late at night and then staying up even later with your housemate, laughing first then talking seriously, lowhushedintent, into the early hours of the morning.
It is wearing your new white-with-a-black-floral-pattern skinny jeans into the office and exclaiming, with a whoosh of relief, “I was scared I looked like mutton dressed as lamb!” when a colleague compliments your outfit straightaway.
Life is loving the fact that you’re a bit exhausted from All Of This Living, and secretly being a little pleased that you’re too busy to blog as often as you used to. Life is the heartsoulrush of being truly in the world, laughing loving learning. Life is knowing that not only could you still fit in a myriad more adventures each week, but that you want to.
Life is taking a quiet moment to tilt your head and smile at the gorgeous colours in the Spiced Red Lentil Vegetable Soup before you, smiling again at its wonderful complex healthful nourishing vibrant taste, and then smiling once more, again again again, because you didn’t splash even one red drop on your new white-with-a-black-floral-pattern-hopefully-not-mutton-dressed-as-lamb skinny jeans.
Spiced Red Lentil Vegetable Soup
Serves 4, adapted from the wonderful Angela at Oh She Glows
- 1 tb olive oil
- 1 large red onion, chopped
- 2 garlic cloves, finely chopped
- 5 sprigs fresh thyme
- 2 tsp ground cumin
- 1 tsp chili powder
- 1tsp smoked paprika
- ½-1tsp chilli flakes, optional (or, if you’re me, absolutely necessary)
- 14-oz can fire-roasted diced tomatoes
- 5 cups vegetable stock
- 1 cup red lentils, rinsed and drained
- 165g green beans, chopped
- In a large pot over medium heat, sauté onion and garlic in oil for about five minutes, until onion is softened.
- Stir in thyme, cumin, chilli powder, paprika, and chilli flakes, and sauté for two minutes until fragrant.
- Add the tomatoes, stock, and lentils, bring to the boil, then reduce heat and simmer, uncovered, for 15 minutes.
- Throw in the beans and simmer, uncovered, for 10 more minutes. Season to taste with salt and pepper, then serve.Note: Freezes and reheats beautifully. To life! (I hope at least half of you are singing Fiddler on the Roof right now.)