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Best Idea to Producing 5-Star Curried red lentil and potato soup

Hoping to dine Curried red lentil and potato soup a top restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with helpful instructions 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 cook curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you achieve that.

To cook an extraordinary Curried red lentil and potato soup, below are the components needed:

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

After readying the materials, now you are ready to prepare your tasty Curried red lentil and potato soup by following the guidances on this section:

  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!.

Not only do the sweet potatoes and carrots work perfectly in this soup because they are the same bright orange color, but they are also both sweet and pair perfectly with the curry. The addition of the red lentils also helps to reinforce the beautiful orange color of this soup. The red lentils are more subtle in flavor than their brown and green counterparts, and they cook about three times as fast, so they're ideal for weeknights. The soup is naturally sweet, which is another selling point with kids — although parents will appreciate that the coconut milk and turmeric add a. An easy weeknight curry recipe made with red lentils, sweet potatoes, green beans, peas, and spinach.

Recipe : Curried red lentil and potato soup

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