Lentil and Root Vegetable Stew
Topped with Plain Yogurt
YUM!!! This meal was quick and easy and super yummy! We planned “lentils and leftover veggies” for tonight but we needed some direction. Jenna, a culinary student at Cordon Bleu and author of Eat, Live, Run made a similar stew earlier this week and was just the inspiration I needed to pull our ingredients together.
We plopped 1/2 a cup of lentils (2 servings) in a pot with 2 cups of frozen chicken stock. After the stock was melted and the lentils tender, we dumped (notice the verbs – we literally threw this together!) in 13 oz of leftover vegetables (eggplant, portabella mushrooms, rutabaga, sweet potato, butternut squash) plus 1 chopped tomato. We seasoned with chili powder, red pepper flakes and cayenne pepper for heat – and a secret ingredient – cocoa powder, which is great in chili! I topped mine with 2 oz of plain yogurt and a sprinkling of cinnamon. It was fabulous and about 422 kcal.
I’m very full, but my mouth is DYING for something sweet to balance the hearty soup. I know it’s just a mouth craving, and I don’t really need any sweets tonight with Christmas around the corner so I think I’ll call it a night and get up to bed to read! This will involve shutting down the computer and running upstairs before I have a chance to sneak into the kitchen! And here’s a reason that the blog helps: I know if I were to eat a dessert I’d have to post it and I don’t feel like having to post again tonight!
Total Thursday calories: 1689
-425 in workout
= net of 1264
A little over, but with all healthy foods (well, except the 4 oz of beer, but it’s a grain! Riiiiiiiiight 😉 )
Check out my new vest from Land’s End (to keep me warm because I’m ALWAYS cold) and my super-nerdy Built NY laptop case for being a student again!! Can you tell I’m SO excited to go back to school!?