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Have I mentioned that it’s cold in our apartment?!
I’m sure I have, considering it’s hard to escape the toe-numbing cold that is our north-facing, heat-less apartment. Literally. My toes go numb. Brett and I often forget how beautiful the weather is outside, because it so chilly and shaded in our apartment. Thankfully we’ve learned the truth and have been making sure we get outside often to soak up the beautiful sun we have here in our city.
The hardest part about having a cold house is getting out of bed in the morning or changing clothes. We basically don’t like being anywhere in our house unless one of our two space heaters is on. This has caused Brett and I to become quite the professionals with our two space heaters. An hour or so before bed, we’ll turn on the space heater in our room to warm things up so that it’s not too cold outside of the covers. In the morning, one of the first things we do is turn on the second space heater in our office. We basically live in our office during the day when we’re not in class or outside. It’s small enough that our small space heater turns it into a warm and cozy room where Brett and I can study, read, and eat our meals together. I’ve even resorted to putting my clothes for the day into our office first thing in the morning so that they can warm up and be bearable to put on.
All this cold weather has caused Brett and I to eat ALL the warming foods. Soups, oatmeal, baked sweet potatoes, rice and tons of my favorite Dairy-Free Indian Chai! This Lentil and Mushroom Ragu has also been a lifesaver. The lentils and mushrooms made this sauce so hearty and filling and it tastes amazing on rice or noodles or straight out of a tupperware container. This recipe was actually adapted from my Oil-Free Simple Marinara Sauce. I basically bulked the sauce up by adding in red lentils and mushrooms and I’m so pleased with how it turned out.
- ⅔ red onion, chopped
- 4 cloves garlic, minced
- 4 large tomatoes, chopped
- ½ cup tomato paste
- 8 oz. mushrooms, de stemmed and chopped
- 1 cup red lentils, rinsed and picked through
- 1 cup water
- 1 tablespoon Italian herbs
- 1 bay leaf
- Pepper and salt to taste
- Saute the onion and garlic in water until the onion is soft.
- Stir in the chopped tomatoes, tomato paste, herbs and bay leaf, lentils and water, cover the sauce, and allow everything to simmer until the fresh tomatoes cook down and the lentils are cooked through, about 10-15 minutes.
- Remove the bay leaf and add salt and freshly ground black pepper to taste.