Lobsters and vegetarianism
I’m going vegetarian again.
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I became a meat curator, borderline obsessed with hand-selecting the next meat to move from freezer to fridge, from the fridge to my stove. I made sure there weren’t two back-to-back days of repeated meat.
5 months after moving, I’ve discovered the upper limits of meat my body can tolerate. My digestive system is requesting rest. This feels like a good thing to know. It’s time for a meatless reset.
I remember when I first became vegetarian in 2015. I had just moved to Maine and was excited to order my first whole, boiled lobster. I put on my bib, eagerly awaiting the tub of butter that accompanies the meal, but when my plate came out I had one look at the lobster decorated in potatoes and corn, and I couldn’t do it.
I didn’t eat meat for many years after that moment. It eventually snuck back into my meal rotation when I started seriously lifting weights. The lifting gainz definitely aren’t worth the meat pains.
Lentil Soup Recipe
Here is a wholesome lentil soup recipe. It was inspired by the best lentil soup I’ve ever had from Taste of Lebanon. I’m not one to precisely measure ingredients, so feel free to adjust to your taste. This pairs well with sourdough bread.
1 cup of red lentils
1.5 boxes of veggie broth
1 small yellow onion
6-8 cloves of garlic
Chop the onion and mince the garlic
Heat olive oil on medium in a large pot
Add the onion and garlic, and sauté until the onions turn translucent, 4ish minutes
Add the lentils, one box of veggie broth, salt, pepper and paprika
Stir and bring to a boil
Cover and reduce to simmer for 15 minutes (keep an eye on the amount of liquid — add a little more veggie broth if the lentils aren’t completely covered)
Cut the lemon in half and squeeze allllll the juice into a bowl (pick out the seeds with a fork)
When the lentils are done, pour the lemon juice into the pot and let simmer for a few more minutes
Ladle the lentils into a blender or food processor and purée
Pour back into your pot and eat it all
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