This morning we set off for our Gananoque camping trip. We left around 10am only to be stuck in a lot of highway traffic going through Toronto. After Toronto it was nice drive. We arrived around 2:30 and setup our little camp our home for the next 5 days. But no rest for the wicked off we went for a bike ride along the water front which is a beautiful trail. We even did a little off-roading but of course I fell off my bike but no harm was done.
On our bike ride we did pass this run down vintage house for sale, oh how great it would be to restore it to it’s former glory! Gananoque is a rather lovely sleepy little town on the banks of the St Lawrence river that feeds into Lake Ontario.
One of the beautiful look out points along the way from town to our campsite.
To own a cottage on your very own island would be magnificent! Biking does make me hungry by the time we returned it was dinner. Camping meals should be easy but still healthy and delicious. A traditional camping trip meal is my crockpot beans but this time I made a one pot curried lentil and sweet potato dish. It is so easy and delicious. I enjoy this lentil and sweet potato dish on its own, but it can be served with rice or quinoa.
- 1 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 1-inch piece fresh ginger root, peeled and grated
- 1½ teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 can 540mls diced tomatoes
- 3 cups vegetable broth low sodium
- 1½ cup red lentils
- 2 large sweet potatoes peeled and cubed
- 3 cups baby kale or spinach
- Green onions
- Toasted slivered almonds
- In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, cumin, coriander, turmeric, black pepper and cayenne pepper. Cook, stirring, for2 minutes.
- Add the tomatoes and vegetable broth. Stir in the lentils and sweet potatoes. Increase heat to high and bring to a boil; reduce heat to medium, and simmer for 45 minutes. If lentils seem dry, add more stock, as needed. Once lentils are cooked add the baby kale or spinach and let it wilt.
- Top with green onions and roasted almonds.
- This curry can be served with rice or quinoa.