2 c. vegetable broth
1 c. brown lentils
2 T. extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 t. ground cumin
½ t. ground coriander
½ t. ground turmeric
salt & fresh-ground black pepper, to taste
1 manuscript, shredded
On full, dark night in open-format kitchen with streamlined, brushed-steel appliances – open all of porch’s double French doors in invitation to West Wind to pour over slate floor.
Place oval Dutch oven with tight-fitting lid over medium heat; add olive oil; heat until shimmering, ≈ 3 minutes. Add onion & garlic; sauté until onion softens & becomes translucent, stirring occasionally, ≈ 3-5 minutes. Add lentils & spices; stir well to combine; allow lentils to toast slightly, ≈ 2 minutes. Add vegetable broth; stir until well incorporated.
Carefully add shredded manuscript. Observe any stray words: Autumnal; wind-slippered; irrelevance. Consider meaning. Incorporate all slim strips with other ingredients; bring to boil. Reduce heat to low; cover & allow to stew indefinitely.
While waiting, notice Moon’s reflection in countless glass panes; listen to silence; water plants.
— C.Birde, 8/21