I started taking a new iron supplement, and I feel as though my whole life has changed. For awhile there I sure felt crummy. I’ve had extremely low iron for about 2 years now, and I’ve tried many different supplements – but nothing seemed to be helping.
It got to a point, in the last 2 months or so, where I felt sad all the time. It was seriously bad. I would have to drag myself out of bed each and every morning. I was always freezing cold, I lost my appetite … But now, everything is coming up ponchos! I feel like my old self again. I’m filled with so much vigour! It’s amazing how something as simple as an iron supplement can have such a profound impact on a person’s life.
But now I know what was wrong, and I know how to fix it. I am never going down that rabbit’s hole again.
Anyway, this recipe was taken straight from a really beautiful blog I discovered the other day, called The Cilantropist. I decided to make this recipe as a continuation of frugal week because I happened to have a lot of green lentils in my cupboard, and a rogue can of coconut milk. I do think, however, that this may be my last soup recipe for awhile.
Despite the fact that it’s the season for soup – I can’t handle anymore! Hopefully you are just starting out on soup (and haven’t eaten it every day for the last week like me), and will find this recipe helpful in your almighty quest for soupy goodness.
2 tbsp coconut oil (or ghee)
1 tbsp of your favourite curry powder
1 tsp red pepper flakes
1-2 tsp minced garlic
1 large sweet onion, diced
5 1/2 cups of vegetable broth
1 1/2 cups green lentils, picked over and rinsed
1/2 cup coconut milk
1/2 tsp salt
Heat coconut oil in a large stockpot over medium-high heat, then add curry powder, red pepper flakes, minced garlic, and diced onion. Saute for about 3-4 minutes, or until onion is just soft.
Add broth and lentils. Bring to a boil, then cover and reduce heat to simmer for between 20 and 50 minutes, or until lentils are tender.
Once the lentils are finished cooking, remove them from the heat and stir in the coconut milk and salt. Puree the soup using an immersion blender or regular blender (I used our magic bullet) until it is as smooth or as chunky as you prefer (I like mine smoooooth).
Serve immediately, garnished with sriracha or, as the original recipe calls for, chunks of oozy melted feta. I know it doesn’t look all that appetizing, but the coconut oil really brings out the curry flavour, and I quite enjoyed this soup (even if it is the last I will have for awhile).
Be forewarned though, it’s extremely filling. A little dab will do ya, as they say.