A week of crazy-unseasonably warm temps ends the all “3 miles during the week” training portion – which means that the mileage will increase a little more dramatically week to week from here on out. Just in time for the return of the cold weather. My treadmill hill (treadhill? should i trademark that?) training took me through mile 6 of the RTB course simulation… so far, so good. And the 8 (8.14 if I’m being technical) mile long run on Saturday felt pretty awesome.
For the last few Mondays now, I’ve run into someone who said, “Hey – I saw you running Saturday!”, and that feels good to hear. Funny to think that when I started out I would only run when it was starting to get dark and would purposely run on quiet streets so no one would see me. The pathology of diffidence is REAL.
For a different spin this week, I thought I’d share a new recipe that Greg couldn’t stop eating…
Mung Bean and Red Lentil Soup (adapted from 101 Cookbooks)
Serves 4-6. Or just Greg.
1 cup split red lentils, dry
1 cup mung beans, dry
7 cups water
1 vegetable bouillon cube
In a large pot, bring the legumes and water to a boil. Reduce heat to a simmer and then add 1 carrot, peeled and diced, and 1 thumb-sized piece of fresh ginger, grated. Cover and simmer until the lentils and mung are soft. While that’s working, toast 2 Tbsp. of curry powder in a dry skillet over very low heat (I put my burner at 2 on a 1-10 scale).
Toast until fragrant, stirring occasionally so as not to let burn. Set aside. (Even better: take the powder out of the hot pan and set it in a bowl so it doesn’t continue to toast off heat.)
Melt 2 Tbsp. butter in a saucepan over medium heat and add the onions and apricots. Sauté for 3 minutes stirring often, then add 1/4 cup tomato paste and sauté 1-2 minutes more. Add the curry powder to the onion mixture and then add this to the soup pot, along with 1 can unsweetened coconut milk.
If you want to add a little more water, you can – it is really up to you. Taste for salt and serve with a shower of fresh cilantro and slivered green onion on top.
Or just eat it out of the pot.