Best Advice to Serving Appetizing Curried red lentil and potato soup

Hoping to eat Curried red lentil and potato soup a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful ways on cooking a Curried red lentil and potato soup like a famous chef made.

We hope you got benefit from reading it, now let's go back to curried red lentil and potato soup recipe. To cook curried red lentil and potato soup you only need 19 ingredients and 6 steps. Here is how you cook that.

To prepare an unforgettable Curried red lentil and potato soup, below are the ingridients needed:

1. Use 1 tbsp of olive oil or coconut oil.
2. Prepare 1 of onion, finely chopped.
3. You need 2 cloves of garlic, finely chopped.
4. You need 1 inch of fresh ginger, finely chopped or frozen.
5. Get 1 tbsp of garam masala.
6. Use 1 of heaped tsp cinnamon.
7. Prepare 1 tsp of cumin.
8. Take 200 ml of tinned coconut milk.
9. Take 500 ml of stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead.
10. Use 1 of potato, peeled and chopped into chunks.
11. You need 1 of carrot, peeled and finely chopped.
12. Use 1 cup of red lentils.
13. Use 1 tbsp of tomato puree.
14. Use 1 tsp of mango chutney.
15. Use 1 of heaped tbsp dessicated coconut (unsweetened).
16. Use Squeeze of lemon.
17. Prepare 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. You need of Salt.
19. Provide of Chilli flakes.

After readying the materials, now you are good to cook your tasty Curried red lentil and potato soup by following the procedures on this section:

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!.

Heat for a minute or two, just to give the carrots and potatoes a head start. With readers checking in from around the globe, it must be kind of funny for those basking in sunshine to see a recipe for soup. Not to keep complaining about it (even if I admittedly don't shy away from a bit o' complaining), but spring in the Toronto area has definitely not sprung. This Easy Slow Cooker Lentil and Potato Chili is one of our favorite healthy meals. I also have a recipe for Curried red Lentil Quinoa Soup and Red Lentil Soup Recipe.

Recipe : Curried red lentil and potato soup

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Simple tips to make Curried red lentil and potato soup

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Even though made from limited ingridients, but the outstanding taste of the Curried red lentil and potato soup you will produce using this recipe is a guarantee. Limited components is one of the reason which makes many people predfer not to cook. So, if you want your friends to be able to cook remarkable dish with limited ingridients, share this page so that they will be able to view this helpful recipe.

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