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Before you jump to Curried red lentil and potato soup recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.
Healthy eating encourages a feeling of well being. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy ones plays a role in a more balanced feeling. Eating more vegetables helps you feel better than eating a piece of pizza. This is often a problem, nevertheless, in terms of eating between snacks. Finding snack foods that will help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.
Certain foods made from whole grains are excellent for a easy snack. Starting your morning with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products such as white bread to the healthier whole grain choices.
You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit 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 it.
The ingredients needed to cook Curried red lentil and potato soup:
- Provide 1 tbsp olive oil or coconut oil
- Use 1 onion, finely chopped
- Take 2 cloves garlic, finely chopped
- Provide 1 inch fresh ginger, finely chopped or frozen
- You need 1 tbsp garam masala
- Provide 1 heaped tsp cinnamon
- Prepare 1 tsp cumin
- Prepare 200 ml tinned coconut milk
- Provide 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
- Prepare 1 carrot, peeled and finely chopped
- Take 1 cup red lentils
- Take 1 tbsp tomato puree
- Use 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.)
- Prepare Salt
- You need 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!
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