Ok, so I’m going to break one of my life codes and talk about a subject that is near and dear to many Brits.
When I was little, gearing up to go back to school was my favourite time of year. I was a massive stationary nerd. In high school, I even landed my dream job of working in the print center at Staples.
All of the binders and empty notebooks represented some sort of new start and the endless possibilities of the year ahead.
Along with all of the school supplies, we would go clothes shopping for autumn and winter clothes. I was always so excited to have a closet full of stylish autumn clothes (or as stylish as grunge clothes on a chubby girl can be).
I would pick out my outfit weeks before.
Then, the first day of school would come and I’d put on my latest fall hoodie and thermal undershirt and step outside.
Every year, without fail, the temperature would be 20 degrees. I’d have to go back in, change my outfit back to summer clothes and hang my new clothes back up for another few weeks.
I never learned.
I was ALWAYS disappointed.
I’m embarrassed to say that I’m 32 years old and it’s just happened again.
While it’s 25 degrees outside here in England, I’m in the kitchen, enjoying the wood fire, making warm, smoky, BBQ lentils while wearing a new cable knit dress and tights.
Now, I just need to remember where I put my mittens.
- 1 cup chopped red onion
- 1 tablespoon minced garlic
- 1 teaspoons chili powder
- 1 teaspoon mustard powder
- 2 cups vegetable broth
- ¾ cup passata (tomato sauce)
- 3 tablespoons balsamic vinegar
- 1 tablespoon English mustard
- 1 tsp xylitol (or other sweetener of choice to balance flavours)
- 1½ cups dried brown lentils, soaked over night
- salt, to taste
- fresh ground pepper, to taste
- Add onion to a heated sauce pan with 2 TBSP water and cook 3 minutes or until softened.
- Add garlic, chili powder and mustard powder; cook 1 minute or until fragrant making sure not to burn garlic
- Add broth, tomato sauce, vinegar, mustard, sweetener of choice, and lentils; stir well and bring to boil.
- Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact.
- Cook times will vary if needed add ¼ cup water and simmer five more minutes.
- Season with salt and pepper.