PFM!

Oh hi!

This post is long overdue. I’ve been slacking both on the blog, and in actual derby for the last week & a half, but I’m going to try to knock this post out today, AND go to derby practice tonight. 🙂 I’ve also got a little soup recipe for you. Another lentil recipe that doesn’t use any broth or bouillon (because we were out!) but still delivers lots of rich flavor from the coconut milk, spices, and miso. A perfect hearty meal after a tough practice! I’m also gonna include a few more pictures from scrimmage since they were so wonderfully snapped by the talented new hubby of one of our girls, Mr. Robert Bakie!

Team Black on the bench.

Team black in action.

Mod Quad and I, battling it out!

Jamming was THE BEST.

Coconut Curry Lentils w/Miso

olive oil for misting
1 medium onion, cut into thin half moons
4 cloves garlic, minced

1 can of coconut milk (I used light)
8 c. filtered water

1 c. lentils
3 medium carrots, chopped finely
1 large russet potato, chopped

3 tbsp. curry powder
2 tbsp. tamari (I use red sodium. You can use soy sauce/braggs/shoyu)
1 tsp. sea salt
1 tsp. thyme
1 tsp. cumin
1/2 tsp. ground coriander
dash cinnamon
dash ginger
dash of cayenne pepper
fresh ground pepper

1/4 c. white miso

Directions:

1. Mist a large pot with olive oil and raise to medium heat. Add onion and cook until softened and just a little caramelized, about 7 minutes. Add garlic, and cook for another minute. Deglaze pot with water and coconut milk.

2. Add all other ingredients except for miso. Raise heat to boiling, cover, and drop to simmer for 45 minutes. Taste for seasoning and simmer another 15 minutes, or until lentils are fully tender.

3. Remove from heat and stir in miso until it’s dissolved. Done!