Hello, I’m Joana. Today, I will show you a way to prepare curried red lentil and potato soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Curried red lentil and potato soup Recipe
Curried red lentil and potato soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Curried red lentil and potato soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Curried red lentil and potato soup:
- Get 1 tbsp olive oil or coconut oil
- Take 1 onion, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Prepare 1 inch fresh ginger, finely chopped or frozen
- Prepare 1 tbsp garam masala
- Take 1 heaped tsp cinnamon
- Get 1 tsp cumin
- Get 200 ml tinned coconut milk
- Make ready 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
- Get 1 potato, peeled and chopped into chunks
- Get 1 carrot, peeled and finely chopped
- Prepare 1 cup red lentils
- Make ready 1 tbsp tomato puree
- Take 1 tsp mango chutney
- Take 1 heaped tbsp dessicated coconut (unsweetened)
- Prepare Squeeze lemon
- 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.)
- Take Salt
- Take Chilli flakes
Instructions to make Curried red lentil and potato soup:
- Heat the oil in a large saucepan and add the onion, garlic and ginger. Cook for a few minutes until starting to soften.
- 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.
- 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.
- 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.
- 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).
- 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’s going to wrap this up with this distinctive dish curried red lentil and potato soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
