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

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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 Methods To Live Green Plus Spend less Money In The Kitchen.

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The kitchen alone offers you many small methods by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. Mostly, all it takes is a little common sense.

We hope you got benefit from reading it, now let's go back to curried red lentil and potato soup recipe. You can have 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:

1. Take 1 tbsp of olive oil or coconut oil.
2. Prepare 1 of onion, finely chopped.
3. Take 2 cloves of garlic, finely chopped.
4. Take 1 inch of fresh ginger, finely chopped or frozen.
5. Get 1 tbsp of garam masala.
6. Use 1 of heaped tsp cinnamon.
7. Take 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. Prepare 1 of potato, peeled and chopped into chunks.
11. Use 1 of carrot, peeled and finely chopped.
12. Get 1 cup of red lentils.
13. Use 1 tbsp of tomato puree.
14. You need 1 tsp of mango chutney.
15. Use 1 of heaped tbsp dessicated coconut (unsweetened).
16. Prepare Squeeze of lemon.
17. Use 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. Get of Salt.
19. Take of 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!.

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