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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, curried red lentil and potato soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few components. You can have curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Curried red lentil and potato soup:
  1. Get 1 tbsp olive oil or coconut oil
  2. Get 1 onion, finely chopped
  3. Prepare 2 cloves garlic, finely chopped
  4. Prepare 1 inch fresh ginger, finely chopped or frozen
  5. Take 1 tbsp garam masala
  6. Get 1 heaped tsp cinnamon
  7. Make ready 1 tsp cumin
  8. Get 200 ml tinned coconut milk
  9. Take 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
  10. Prepare 1 potato, peeled and chopped into chunks
  11. Get 1 carrot, peeled and finely chopped
  12. Prepare 1 cup red lentils
  13. Take 1 tbsp tomato puree
  14. Get 1 tsp mango chutney
  15. Get 1 heaped tbsp dessicated coconut (unsweetened)
  16. Get Squeeze lemon
  17. Take 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. Get Salt
  19. Take 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 this up for this special food curried red lentil and potato soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!