You probably know that I love spending time in the kitchen developing and trying new recipes, but what you might not know is that I have a passion I have never shared with you. It is dancing. My mom once told me that I was dancing before I started walking. I feel at ease on a dance floor. My first posting in the military was Portage-la-Prairie, and during the weekend there was not much to do. I would meet my friends at a local bar and we would dance the night away. I never got tired of it. Over the years I learned different kinds of dances like ballroom and square dancing. One year we were in Dallas and we went to a country bar just to learn the steps.
Of all the dances that I have learned, the one that I like the most is Belly Dancing. I always admired the girls that were doing shows in restaurants and I always wanted to learn. Belly dancing is an art. It is the most beautiful kind of dance in my opinion. The costumes are simply gorgeous. It is the most difficult dance that I have ever learned. It would take me years to master it!
If you are interested in learning belly dancing, the basic course is usually 10 weeks long. In the class you will find women of all ages. Don't be afraid to join because everyone is on the same level. The classes are usually one hour long. It is a non-impact, weight-bearing exercise. Since many of the moves involve isolations, this will improve the flexibility of your torso.
This month I decided that I would try a new soup recipe. The result was a fragrant Red Lentil Soup that was so good I have made it twice already. Why not serve it with the Dark Chocolate Ginger Loaf that I featured last month?
Let me know if you have ever tried Belly Dancing and if you liked it!
30 ml olive oil
1 oignon, diced
8 garlic cloves, minced
20 ml Mild Curry Paste
2 ml ground cinnamon
8 cups Chicken or Vegetarian Broth
375 ml Red Lentils
398 ml diced tomatoes
1 can Coconut milk
125 ml fresh Cilantro
1- In a large saucepan, over medium heat, warm the oil. Add the onions and cook for 5 minutes.
2- Add the garlic, Curry Paste and ground cinnamon. Cook for 30 seconds.
3- Add the chicken broth, the lentils, tomatoes and fresh cilantro.
4- Cook for 30 minutes.
5- Add the coconut milk and cook for another 2 minutes.
6- Serve with crushed peanuts and cilantro.
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own. #PataksMom