This Sunday is Mother’s Day.
From the very beginning of my husband and I getting married, I always told him that even if we didn’t have children at that time, he would still celebrate me on that day.
I would often joke with him and say, “Silly husband, I’m basically a mother to you. I cook, clean, scrub, feed, drive, and clean your dirty toilets…”
Ironically enough his birthday falls near or on Mother’s day ever year, which means we usually share the holiday…
And I somehow still end up cleaning those dirty toilets. 🙂
All joking aside, each year Mother’s day has been very special to me. I’m surrounded by beautiful woman in my life who have been amazing mother figures to me, this including my own mama. Then after having Baby Boo, the day only became more special because I have been so blessed to be a mother to someone (soon to be 2 someones) so amazing. Motherhood and mother-figures are such a powerful and beautiful thing, that I am truly honored to celebrate it this weekend for the many motherly woman out there!
Usually when it comes to special occasions, the first food I request is chocolate of some sort. Heavy, rich, and filling is all that I ask for, a long with a big glass of coconut milk and some trash Tv. Hot right?
This year, I told my husband I still want the chocolate but I also want something else. (Yea that’s me, always have to have more and more! 🙂 )
Since trying Indian food for the first time last year, my husband and I have gone out to Indian restaurants every opportunity we get. I load up on naan like no other, and my husband sweats curry from his shiny forehead. We are addicted.
For a while now I have been wanting to make it at home, and I finally did just that. I’ve made this dish numerous times, with different add ins and beans, and each time I cry with joy and wipe my tears with naan bread.
It’s heavenly, and the ultimate comfort food.
Indian Spiced Lentils
*This dish is a kind of similar to a traditional Indian dish called Chana Masala, which is made from chickpeas. The first time I made this, I used chickpeas and didn’t add anything else. Since then, I have switched it up to lentils (because it was what I had on hand), and threw in a few other veggies that were in my kitchen. Everything pairs beautiful! It’s the perfect dish that makes you feel happy inside! 🙂 On top of everything else, I made it in a crock pot! Easy!
*Inspiration: Smitten Kitchen
2 1/2 c. cooked lentils
1 sweet potato peeled and finely diced
1 yellow bell pepper finely diced
1 medium onion finely diced
3-4 cloves garlic finely diced
1 15 oz. can tomato sauce
1/2 tsp. ground ginger
2 tsp. ground cumin
1/4 tsp. cayanne (can add more for additional heat)
1 tsp. ground tumeric
2 tsp. paprika
1 TB. ground coriander
1 tsp. garam masala
2/3 c. vegetable broth (organic)
Juice of 1 lemon
Salt and pepper to taste
1. Gather all your ingredients, including chopped veggies. I used a food processor for my onion, bell pepper, and garlic to speed it up. (It also finely dices them the way I like!)
2. Throw everything into a crock pot, and set on high for 3 hours, or until sweet potatoes are soft and cooked. This can also be done over the stove, just cook the garlic and onions with some oil over heat for a little bit until brown. Then add the rest of the ingredients and cook over stove top for at least 30 min, or until potatoes are soft.
3. Serve with brown rice and naan bread.
I made homemade Whole Wheat Naan Bread, and I loved it!! I got the recipe from Jessica @ How Sweet it is! I used whole wheat pastry flour, coconut milk, and greek yogurt. You could definitely use a non dairy soy plain yogurt too! I topped with coconut oil, rosemary, and mashed garlic.
Indian food and naan just may be the perfect present for myself or any mother out there this weekend!
Throw in a day without toilet bowl cleaning, and sweet golly gee willakers…
Now THAT’S more like it!
Happy Mother’s Day!!