My Meatless Life: Lentil Soup vs. Spiritual Mumbo Jumbo

I’ve had a pretty crazy week. Several people reading this post will attest to that all for vastly different reasons. The most public act was the closing of my first cafe, Hillside Quickie’s Vegan Sandwich Shop. Now, I don’t proclaim to know what I’m doing in this life at all, but I think we can all relate to the feeling of getting all your pillars in place. You know, right and wrong, what is “supposed to be” and not, the cans and cant’s.

Then along comes a slight wind and boom — everything is blown out from under you like a house of cards. It’s that awkward moment where everything changes and you say now what? Do I pretend not to see it? Or understand a simple truth: that the only thing I’m supposed to do (and we all are) is to learn life’s lessons and help to lift the consciences of my generation.

It sounds like a bold statement, I know. I first heard about it in a book. Then, after I posted my memorial post for my now defunct second business, I was able to see what indeed I have done by just being myself. Cooking vegan food, playing hip hop music and being a supporter of the arts.


The comments blew me away. What that little shop did for so many people was nothing short of an elevation of consciences around me. There were only three vegan restaurants in the whole city of Seattle back in ’99 and now it’s a vegan mecca. So the author and life coaches were right.

Still, all the books and philosophies don’t tell us how to deal with our human side, the emotions and the fear wanting to hold on. But it’s time to learn life’s next lesson. I have no idea what that is. But I’m ready.

Most of these re-evaluations came up as they usually do for me — while I’m eating or cooking. This was whilst eating two bowls of soup I taught my friend to make. So now, I share with you.

Lentil Soup

2 cups sprouted lentils
5 cups water
1/4 cup vegetable oil (I use safflower oil)
1/2 cup onion, small dice
2 cloves garlic, minced
1/2 cup carrots, small dice
1 tablespoon fresh thyme, rough chop
Sea salt & pepper to taste

Step one:
 In a large soup pot bring lentils, thyme, carrots and water to a boil. Reduce heat to medium low.

Step two: In a medium skillet over medium-high heat, heat oil until hot and shimmering. Add onions and garlic to oil and sauté until onions reduce and become translucent. Remove from heat and set aside.

Step three: Once lentils are tender, add the onions, garlic and any excess oil to soup. Salt and pepper.


This entry was posted in Meatless Mondays and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *