Recipe of Perfect Curried red lentil and potato soup

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

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

Red lentils cook much faster than brown or green and at about the same rate as the sweet potatoes. This soup freezes great so make a double batch and freeze in small portions for delicious Thai comfort all winter long! Not only do the sweet potatoes and carrots work perfectly in this soup because they are the same bright orange color, but they are also both sweet and pair perfectly with the curry. The addition of the red lentils also helps to reinforce the beautiful orange color of this soup.

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!

Not only do the sweet potatoes and carrots work perfectly in this soup because they are the same bright orange color, but they are also both sweet and pair perfectly with the curry. The addition of the red lentils also helps to reinforce the beautiful orange color of this soup. Mix in the potatoes, carrot, and garlic. In addition I did not use any potatoes because where soup is concerned I am trying to get everyone to eat more veggies. An easy weeknight curry recipe made with red lentils, sweet potatoes, green beans, peas, and spinach.

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