From the Archives: The Perfect Writer Meal

In this January 2012 post, I shared my favorite soup recipe. I really freaking love soup. (Spoiler alert: this soup is also pumpkin-colored, and you all know how I feel about pumpkin.) I made it last night and wrote my daily 1K while it simmered. I also came frighteningly close to chopping off my finger, but that's another story. Of which the moral is: Intelligent people use a cutting board so the onion doesn't roll away on the counter mid-dice. Anyway, I still have all ten digits and a freezer full of this deliciousness. Yay.
 
So you know how I was saying that I'm trying to find more balance? What I eat is a big part of what needs balancing. I won't bore you with more odes to my beloved pizza-nachos (or doughnuts), but suffice it to say that I've resolved to prepare more of my meals and eat a more balanced diet overall. I've been at this for about 2 weeks and it feels fantastic.

The thing is, though, I have been sort of between writing projects during this time. When I'm in the midst of a first draft or revisions, it's really hard to come home after a long work day, cook, and then sit down to write/revise. I know I'm preaching to the choir on this one.

Good news: I think I've found the perfect healthy, non-processed meal for writers. Drumroll, please: Soup!


The ingredients

(If you have an aversion to soup--sorry. This is not going to be the post for you.)

I've found that making soup and writing are a good pair. For my favorite soup recipe (my mom's red lentil soup, which is hearty and delicious and perfect for this time of year), it takes all of 10 minutes to chop a few veggies and get everything in the pot. Then, during the hour it simmers, I sit at the kitchen table and work on writing. With occasional breaks to stir, of course--but one can do other things while soup cooks, unlike sauteing chicken or making a stir-fry. Another 10-15 after it's done on the stove to cool (more writing time), and then I can break from writing to eat. Or break for the night, if that's the kind of evening I need.

When I posted about balance, I really meant that I don't want to do less of anything but want to figure out how to get more of some things in my life: more healthy eating, more time to recharge, more time for fun. Getting more without making less (of good things) hinges on efficiency. The soup-writing ritual is that. And tasty.

After the jump, my red lentil recipe:

Red Lentil Soup:

1/8 C or more olive oil
1 medium carrot, diced
1 large stalk celery, diced
1/2 medium onion, diced
1 minced garlic clove (1/2 T. or more)

Saute the above until softened over medium.

Add:

1 T. soup base (I've used chicken base but you could use a vegetarian one)
1/2 T. thyme
1 t. oregano
1/2 t. rosemary
3/4 lb. red lentils
1 cup pureed canned tomatoes
2 quarts water
lots of freshly ground pepper
salt to taste

Simmer medium to low, 1 hour. Stir occasionally.

(Note: this freezes very well)

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