Simple Way to Prepare Any-night-of-the-week Curried red lentil and potato soup

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, curried red lentil and potato soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Curried red lentil and potato soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Curried red lentil and potato soup is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Curried red lentil and potato soup:

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

Instructions 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 with this exceptional food curried red lentil and potato soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!