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Curried red lentil and potato soup
Curried red lentil and potato soup

Before you jump to Curried red lentil and potato soup recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.

Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and to do all of their own cooking. There’s some worth to this. But occasionally the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home as soon as possible. There is no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their choices. Here is how one can find appropriate food choices at the drive through.

Concentrate on the sides. It wasn’t so long ago that French Fries were your sole side dish choice at a restaurant. Today the vast majority of the most popular fast food franchises have increased their offerings. There are plenty of salads available these days. You could get chili. You might get baked potatoes. You could get fruit. There are so many options that you can choose that do not force you to eat foods that have been deep fried. When choosing your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you are able to keep your fat content and also calorie counts low.

Traditional logic tells us that one certain way to get healthy and shed pounds is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good concept but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Sometimes the best thing is to let another person make your dinner. If you ultimately choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight 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.

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