I lied but came clean and Spinach Lentil Soup with Assorted Crackers

I lied. Last night, I DID get 8 hours of sleep and then some. Remaining true to myself, I came clean about running and ran because I wanted to be out there, not trying to break some personal record.

The other day, in my list of twelve don’ts, I said I don’t sleep 8 hours. Monday night my body and mind were exhausted. While Ted was downstairs working up a sweat on the trainer, I set myself onto the couch and fell asleep at 7:15 pm. I heard someone mutter "Joanne? Joanne…you’re asleep." I grunted, got up and walked upstairs to bed. As usual, I woke up three times but was able to get back to sleep. At an early hour the alarm went off. I brushed my teeth, dressed and went downstairs to run. As I stood in the kitchen holding the supplement to fuel my run, I decided no, it wasn’t going to happen. I went back to bed. Not sure why I have to push myself to the limit before finally realizing a break is needed. Maybe it’s a false belief that I can do it all.

I allowed myself to wake up naturally, as “naturally” as Shane will allow me to wake up. A very demanding dog! In any case, we were on the road enjoying an easy loping jog. That’s the kind of exercise I like. I didn’t have miles in mind, nor speed, nor minutes, just the brisk cold air on my face and the movement of my legs covering familiar ground. I listened to my sneakers hit hard on the frosty pavement. I paid close attention to my breathing, my form, but I didn’t try to run at 180 strides per minute. I didn’t try to hit a marathon pace. I didn’t try to make my body do anything it wasn’t capable of doing. I ran because I was free to run.

Have you come clean lately?

A CLEAN dish for you: Spinach Lentil Soup

This recipe was inspired by Robin Robertson’s Vegan Soups from Around the World. Robin’s recipe was titled “French Lentil Soup” because of the French lentils and the Herbes de Provence used in the recipe. My adaptation uses brown lentils. I was curious as to the flavor imparted by the Herbes de Provence (standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs source) and did use the herb mix in my adaptation. Another one dish meal success (and less mess ).

Spinach Lentil Soup with Assorted Crackers

Serves 6 – 8

1 TBS olive oil
1 pkg (8 oz) Morning Star Farms Vegetarian Sausage Links, cut into small pieces)
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
2 TBS red wine (can also use white)
1 cup lentils
15 oz can fire roasted diced tomatoes
1 TBS Herbes de Provence
1 tsp sea salt
1/2 tsp fresh ground black pepper
32 oz vegetable broth
1 package frozen spinach
2 cup fresh baby spinach

In a large soup pot, heat the olive oil over medium high heat When the oil is hot add the sausage pieces and cook for 2 minutes or until just slightly brown.

Add the onion and celery and cook another 3 – 4 minutes. Add the garlic and cook 1 more minute.

Add the wine and stir around allowing to reduce for 2 minutes.

Add the lentils, tomatoes, Herbes de Provence, salt, pepper and broth. Bring to a boil. Cover the pot and reduce heat to a simmer for about 45 minutes.

After the lentils are tender, add all the spinach and stir. Allow to heat through on simmer for 15 minutes.

Serve with assorted crackers.