Curried red lentil and potato soup
Curried red lentil and potato soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, curried red lentil and potato soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Curried red lentil and potato soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Curried red lentil and potato soup is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Curried red lentil and potato soup:
  1. Make ready 1 tbsp olive oil or coconut oil
  2. Make ready 1 onion, finely chopped
  3. Prepare 2 cloves garlic, finely chopped
  4. Get 1 inch fresh ginger, finely chopped or frozen
  5. Prepare 1 tbsp garam masala
  6. Make ready 1 heaped tsp cinnamon
  7. Prepare 1 tsp cumin
  8. Prepare 200 ml tinned coconut milk
  9. Prepare 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
  10. Make ready 1 potato, peeled and chopped into chunks
  11. Make ready 1 carrot, peeled and finely chopped
  12. Prepare 1 cup red lentils
  13. Take 1 tbsp tomato puree
  14. Make ready 1 tsp mango chutney
  15. Make ready 1 heaped tbsp dessicated coconut (unsweetened)
  16. Take Squeeze lemon
  17. Prepare 1 tbsp natural yoghurt - I used thick greek yoghurt. (You could leave this out if you don't have any - it will just be a little less rich and creamy.)
  18. Prepare Salt
  19. Get Chilli flakes
Steps to make Curried red lentil and potato soup:
  1. Heat the oil in a large saucepan and add the onion, garlic and ginger. Cook for a few minutes until starting to soften.
  2. Add the spices and mix with the onion. Now add the potato and carrot and coat with the spices. Add a little stock (2-3 tbsps) to loosen the spices.
  3. Add the lentils and stir well. Add the coconut milk and 1/4 of the stock and stir well. Bring to the boil and reduce to a simmer. Add the tomato puree, dessicated coconut and mango chutney and stir well.
  4. Cook for 5 minutes with the lid on. Now add the rest of the stock, bring to the boil and reduce to a simmer. Cook with the lid on for 25 minutes or until the veg and lentils are lovely and soft. Stir regularly so that the lentils don't stick to the bottom of the pan.
  5. Use a hand blender to blend the soup until smooth (you can serve the soup as it is before blending which will give you more of a thin dahl).
  6. Add a good squeeze of lemon juice, yoghurt and seasoning and simmer for a few more minutes. Serve in warm bowls with some lovely fresh chunky bread - we had ours with porridge oat bread while it was still warm from the bread maker… Heaven!

So that is going to wrap it up with this exceptional food curried red lentil and potato soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!