Okay, that sentence up there, though true, might be a tad misleading. Let me explain. My boys were born in a hospital, in a room replete with all kinds of beeping, plugged-in devices, my clothes stashed into a tote bag as I paced the linoleum in an industrially-washed gown. But in my mind, I sat still amid the White Mountains, gazing out at the aforementioned horizon (see flowery language, paragraph one). My yoga teacher told me to do it.
The idea was for us mothers-to-be to choose a place to which we could transport our minds when things got rough--a space of peace, comfort, calm. I've thought about why I chose a mountaintop when other moms channeled beaches, spas, and feather beds (all of which sound absolutely delicious right now). And what I've realized is this: It's not just the lovely view. It's not just the feeling of accomplishment associated with a rigorous climb, nor the cooling down of tired muscles easing into a welcome, rocky seat. It's not just about relaxation. It's also about, well, snacks.
Mountaintop food tastes good. It doesn't matter so much what the food is. It's the fact that you've packed it in your pack, and it's there ready to nourish you when you get hungry. Worn out with the physical and mental efforts of contraction after contraction, the summit image served as a reminder that at a fundamental level I have the resources to take care of myself. I can climb up that mountain, I can find a place to rest, I can provide myself with nourishment, and when I'm ready I can foot it back down. Why, then, should I smart at the idea of twenty plus hours spent steering an eight-pound baby from womb to swaddling blanket? The funny but perhaps unsurprising thing is...it worked.
In our chaotic household, the pantry meal functions in much the same way as the mountaintop image. There is something so satisfying about just opening up the cabinets and seeing what I can make with what I have. When you sit down to a meal that you've prepared from scratch, from ingredients you already have on hand, there is a tremendous feeling of security--of satiety--and what could be more calming than that?
Today, in the midst of the season of elaborate food preparation, I'd like to propose a toast to the humble lentil. The recipe below is a surprisingly delicious combination of a handful of basic ingredients. It is cheap, quick, and immensely comforting. For the true lentil-lovers out there, I am including links to two more recipes we have recently enjoyed both for flavor and ease of preparation.
If we have another baby some day, which Steve would say is highly unlikely, maybe I'll ask my yoga teacher if it's okay to picture myself eating a bowl of homemade lentils while I'm in my tranquil place. For the time being, I'll be in the kitchen channeling summits and napping boys. I'm feeling relaxed already. Namaste.
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Lentils with Rice and Caramelized Onions (Mujadarrah)
Adapted from Deborah Madison's Vegetarian Cooking for Everyone
Madison's recipe calls for brown or white rice, but we have not found a way to make brown rice work without overcooking the lentils, resulting in a mushy consistency. If you find a way to use brown rice without adding an additional pot to wash, please let me know!
> Makes 4 servings
6 tbsp olive oil, ghee, or a combination
1 large onion, thinly sliced
1 1/4 cups green or brown lentils, rinsed
Salt and pepper
3/4 cup white rice
a small cinnamon stick, cardamom pods, or bay leaf (optional)
Set a large skillet over medium-low heat, and pour in the oil. When the oil is hot, add the onions, and cook, stirring occasionally, until they have reduced and taken on a deep brown color and a sweet aroma. Meanwhile, in a saucepan, bring to a boil one quart of water, the lentils, and a teaspoon of salt. If you like, add the cinnamon stick, cardamom pods, bay leaf, or other seasoning of your choice at this point. Simmer for 15 minutes, and then add the rice and plenty of freshly ground pepper. You may need to add a bit more water to cover the mixture. Cook, covered, over low heat for about 15 minutes. Remove the pot from the heat, add about half of the onions, stir, and set aside, covered, for 5 minutes. Remove any sticks, pods, or leaves if you decided to use them, and serve, topping each person's portion with additional onions.
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If you are like me and can't eat enough lentils, check out these delicious dishes. The first is a delicious and easy lentil dal recipe from my new flame. The second is another easy pantry meal--a velvety, filling cross between a pasta, a soup, and a stew.
Slow-Roasted Bell Pepper with Red Lentils
Pasta e Lenticchie (Pasta and Lentils)
Enjoy!
