When most people think of the weather in Australia, they think of warm, beautiful, sunny days year round. This was me until moved here two and half years ago. I now know the truth. Yes, there are warm (insanely hot), beautiful, sunny days, IN THE SUMMER. Australia has a seasonal climate which means, we get winter too. Not three feet of snow, school canceling winter but winter nonetheless. It got so cold a few weeks ago that it actually snowed a few hours inland from Sydney (people were freaking out, it was wild). Long story short, the weather in Sydney has been absolute shit. This means that all I’ve been wanting to eat is pasta, slow cooked roasts, lots of cheese and LOTS of red wine. All of those things are great but you’ll start to feel a bit sluggish after a bit and your body will crave something a bit healthier, which is how I happened upon this recipe from Bon Appétit. Although there isn’t anything wrong with the original recipe, I’ve added in some spices, extra herbs, taken out the spinach and decided against peeling the carrots, because I like a bit of extra texture. I’ve made it 3 times this week and eaten it for pretty much every meal. It’s the perfect solution to wanting something that’s filling and so hot you’ll probably burn an entire layer of skin off the roof of your mouth AND healthy. Dreams do come true, thanks Bon Appétit for the inspo.
- 1/2 red onion, diced
- 6 cloves garlic, diced
- 3 tsp fresh ginger, grated
- 3 tbsp cumin
- 2 tbsp ground coriander
- 1 tbsp turmeric
- 8 cups chicken stock, vegetable stock works fine
- 2 cans lentils, drained and rinsed
- 3 carrots, cut into 1/8″ discs
- 2 medium potatoes, cut into medium pieces, about 1/2 inch *you can really use any type of potato EXCEPT A SWEET POTATO
- 1 cup greek yogurt
- 1/2 cup chives, finely sliced
- 1/4 cup parsley, finely sliced
- Salt and pepper to taste
- Harissa to serve
- Begin by heating 4 tbsp of olive oil in a medium pot over medium heat. Add in your onion and sauté until softened but not browned.
- Add in the garlic, ginger, cumin, coriander and turmeric and stir for 2 minutes or until fragrant.
- Pour in your stock, lentils, potatoes and carrots. Reduce the heat to medium/low and let simmer covered for 20 minutes.
- Remove the lid and let simmer for 20 more minutes or until the potatoes have cooked and the consistency is thick. Season to taste with salt and pepper.
- Mix your chives and parsley into the greek yogurt.
- Remove from heat and serve hot with herb yogurt, harissa and fresh lemon.