Simple Way to Make Award-winning Curried red lentil and potato soup

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, curried red lentil and potato soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Curried red lentil and potato soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Curried red lentil and potato soup is something that I have loved my whole life.

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:

1. Prepare 1 tbsp olive oil or coconut oil
2. Take 1 onion, finely chopped
3. Prepare 2 cloves garlic, finely chopped
4. Prepare 1 inch fresh ginger, finely chopped or frozen
5. Get 1 tbsp garam masala
6. Take 1 heaped tsp cinnamon
7. Take 1 tsp cumin
8. Make ready 200 ml tinned coconut milk
9. Get 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
10. Make ready 1 potato, peeled and chopped into chunks
11. Take 1 carrot, peeled and finely chopped
12. Prepare 1 cup red lentils
13. Get 1 tbsp tomato puree
14. Take 1 tsp mango chutney
15. Take 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. Get 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 exceptional food curried red lentil and potato soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!