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

Before you jump to Curried red lentil and potato soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably purchase many items out of habit. As an example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? One wholesome option that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Evidently, it’s easy to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to curried red lentil and potato soup recipe. To make curried red lentil and potato soup you need 19 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Curried red lentil and potato soup:
  1. Take 1 tbsp olive oil or coconut oil
  2. Use 1 onion, finely chopped
  3. You need 2 cloves garlic, finely chopped
  4. Prepare 1 inch fresh ginger, finely chopped or frozen
  5. Provide 1 tbsp garam masala
  6. Provide 1 heaped tsp cinnamon
  7. Use 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. Provide 1 potato, peeled and chopped into chunks
  11. Take 1 carrot, peeled and finely chopped
  12. Provide 1 cup red lentils
  13. Take 1 tbsp tomato puree
  14. Use 1 tsp mango chutney
  15. Prepare 1 heaped tbsp dessicated coconut (unsweetened)
  16. Prepare Squeeze lemon
  17. Get 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. Use Salt
  19. Prepare 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!

Delicious and satisfying, this thick red lentil and sweet potato soup recipe can be cooked with or without a pressure cooker. Add the curry powder and stir until combined. Dump in the sweet potatoes, lentils, remaining coconut milk, water, and salt/pepper. An easy and flavorful vegan red lentil soup with sweet potatoes, curry powder, and coconut. Make extra and freeze to eat throughout the week.

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