It’s been a windy, rainy week, so I haven’t been running outside. I’m kind of a wimp about the cold. Unfortunately, I also don’t like the treadmill. I find it dull. So the rainy and cold weather means I’m not running as often as I’d like. I don’t know how I’m going to train over the winter – if I should just suck it up and run in the cold, or if I’ll have to use the treadmill. Any suggestions about how to make the treadmill a better experience?
The upside of rainy and cold weather is enjoying hearty, warm food, like this stew. Full of vegetables, including wilted spinach, it’s super nutritious and very filling.
Lentil and Sweet Potato Stew
- ½ onion
- 2 gloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable stock
- 1 sweet potato, peeled and chopped
- 1 russet potato, peeled and chopped
- ½ cup carrots, chopped
- ¾ cup lentils, rinsed
- 1/2 tsp ginger
- 1/2 tsp cumin
- 2 tsp dried parsley
- 2 tsp salt
- 1 tsp pepper
- 1/2 cup spinach, wilted
1. Sauté onion and garlic in oil until soft (about 8 minutes).
2. In large pot, add onion and garlic and vegetable stock. Bring to a boil.
3. Add chopped potatoes, chopped carrots and lentils. Return to boil and allow to boil for 5-8 minutes, stirring occasionally. Add ginger, cumin and parsley.
4. Reduce heat to low. Cover and let simmer for about 40-50 minutes, until potatoes are very soft and stew is thick.
5. Add salt and pepper.
6. Wilt spinach. Heat saucepan over high heat, add chopped spinach and stir with a wooden spoon, until spinach cooks down (it should only take a minute or two). Fresh spinach cooks down a lot, so several handfuls will be needed to get 1/2 cup wilted spinach.
7. Add spinach to stew and stir.