If you’ve read this little page, then you know that I L<3VE reading magazines. Anytime we have a girls-night-in, my friend will drop off a huge stack for me. I try my best to be a good friend…. put them aside….join in the conversation…. and not devour them on the spot.
When I read health and fitness magazines, if I find a recipe I’d like to try, I’ll fold down the corner or tear out the page…..but rarely do I come back and follow the recipe exactly. I’ll keep the idea in mind and make it in my own way. When I saw this recipe, (also found here: Creamy Coconut Lentil Soup), I knew I had to try it. I’ve had a Trader Joe’s Light Coconut Milk in my cupboard for waayyyy too long. I wanted to make a curry with it…..but to be honest creamy ingredients scare me….. I haven’t found a true “light” recipe that I wanted to make, until now!
Surprise surprise, I didn’t follow the recipe exactly. I didn’t have any carrots so I substituted with a few stalks of celery. I didn’t have shallots so I chopped up some yellow onions. I also had half an eggplant in the fridge (rarely does this happen) so I diced and threw in about 1/2 cup of that. I didn’t add the brown sugar (though it could have used the little added sweetness and I probably would add something the next time). I didn’t have any limes in the house so I squeezed half a lemon into the soup. Lastly, I didn’t have any toasted coconut. 😦 Clearly, I took this recipe and ran with it- using whatever I had so I didn’t have to drive to the store. Though I do love grocery shopping – if I had a Whole Foods by my house…..oh I’d be so broke. Do employees get discounts? Maybe I should apply… 🙂
Anyway, here’s the recipe I so “daintily” tore out of the magazine….along with the turmeric and coconut milk I had from Trader Joe’s. I’ve started adding turmeric to many of my dishes – or even to my vegetables when I quick sauté or roast them for a side dish. Once I learned about the benefits (anti-inflammatory, powerful anti-oxidant, helps with some digestive diseases, and may prevent certain cancers and heart disease, and on and on), I started incorporating it into my cooking pretty often. The only downside is I’ve turned our dish scrubber orange- whoops.
Below is a knife from our Guy Fieri knife set. It’s actually the best set I’ve had so far- a freebie thanks to my previous job – if only the other perks were stellar- ha!
And here’s the final pot-o-beauty 😉 Okay so I’m sorry this photo is not very appetizing- I swear I’ll get some great foodie shots in my next couple posts….but isn’t my ol’ faithful restaurant pot a classic?!?!
I served this soup for dinner- ladled us a each a bowl, topped with fresh ground black pepper and Tapatio hot sauce (we’re out of Siracha).
I enjoyed it so much that I went back for seconds! You could pair it with some fresh, crusty bread or toasted whole wheat pitas and you’ve got a filling meal bursting with fiber, healthy fats, and veggies.