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Fast Guide to Cooking Yummy Curried red lentil and potato soup

Hoping to eat Curried red lentil and potato soup a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful procedures on cooking a Curried red lentil and potato soup like a famous chef made.

Curried red lentil and potato soup

We hope you got insight from reading it, now let's go back to curried red lentil and potato soup recipe. You can have curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you achieve that.

To prepare an unforgettable Curried red lentil and potato soup, below are the materials needed:

  1. Get 1 tbsp of olive oil or coconut oil.
  2. Provide 1 of onion, finely chopped.
  3. Prepare 2 cloves of garlic, finely chopped.
  4. Provide 1 inch of fresh ginger, finely chopped or frozen.
  5. Prepare 1 tbsp of garam masala.
  6. Get 1 of heaped tsp cinnamon.
  7. Use 1 tsp of cumin.
  8. Prepare 200 ml of tinned coconut milk.
  9. Use 500 ml of stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead.
  10. You need 1 of potato, peeled and chopped into chunks.
  11. Provide 1 of carrot, peeled and finely chopped.
  12. Take 1 cup of red lentils.
  13. Prepare 1 tbsp of tomato puree.
  14. Get 1 tsp of mango chutney.
  15. Take 1 of heaped tbsp dessicated coconut (unsweetened).
  16. Prepare Squeeze of lemon.
  17. Prepare 1 tbsp of 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. Take of Salt.
  19. Get of Chilli flakes.

After preparing the ingridients, now you are good to prepare your 5-star Curried red lentil and potato soup by following the procedures below:

  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!.

In addition I did not use any potatoes because where soup is concerned I am trying to get everyone to eat more veggies. 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. Made with onions, garlic, scallions, curry powder, chili powder, carrots and potatoes, this vegetarian and vegan lentil dish is a full meal in itself.

Recipe : Curried red lentil and potato soup

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