Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, curried red lentil and potato soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Curried red lentil and potato soup is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Curried red lentil and potato soup is something that I have loved my entire life. They are nice and they look fantastic.
How To Make Curry Sweet Potato + Red Lentil Soup. Cube, dice and mince your ingredients. The soup creates its own fragrant broth with the help of spices, tomato paste, and the aforementioned coconut milk. The red lentils, which cook more Cubes of sweet potato hold their shape, and kale adds some welcome form and texture.
To get started with this recipe, we must prepare a few ingredients. You can cook curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Curried red lentil and potato soup:
- Get 1 tbsp olive oil or coconut oil
- Prepare 1 onion, finely chopped
- Make ready 2 cloves garlic, finely chopped
- Make ready 1 inch fresh ginger, finely chopped or frozen
- Prepare 1 tbsp garam masala
- Prepare 1 heaped tsp cinnamon
- Get 1 tsp cumin
- Take 200 ml tinned coconut milk
- Take 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
- Take 1 potato, peeled and chopped into chunks
- Make ready 1 carrot, peeled and finely chopped
- Prepare 1 cup red lentils
- Prepare 1 tbsp tomato puree
- Make ready 1 tsp mango chutney
- Take 1 heaped tbsp dessicated coconut (unsweetened)
- Make ready 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
- Prepare Chilli flakes
This soup freezes great so make a double batch and freeze in small portions for delicious Thai comfort all winter long! A warm and comforting recipe for curried red lentil and potato soup that combines Turkish red lentils, red potatoes, kale and curry powder for This soup uses red lentils, which are very popular in Turkish cuisine. A simple bowl of red lentil soup is one of my favorite meals to have when we're in. Delicious and satisfying, this thick red lentil and sweet potato soup recipe can be cooked with or without a pressure cooker.
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!
A simple bowl of red lentil soup is one of my favorite meals to have when we're in. Delicious and satisfying, this thick red lentil and sweet potato soup recipe can be cooked with or without a pressure cooker. Add the curry powder and stir until combined. Dump in the sweet potatoes, lentils, remaining coconut milk, water, and salt/pepper. An easy weeknight curry recipe made with red lentils, sweet potatoes, green beans, peas, and spinach.
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