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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 Choosing Fast Food That’s Fine For You.

Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is actually very true. But sometimes the last thing you want to do is make a whole meal for yourself and your family. Sometimes you just want to hit the drive through en route to your home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet? This is possible because plenty of the popular fast food spots are attempting to make their menus healthier now. Here’s how it’s possible to eat healthfully when you’re at a fast food place.

Choose the drive through based on if it has more healthy options available. For instance, Arby’s doesn’t serve hamburgers. You could have roast beef sandwiches, wraps and salads instead. Wendy’s, of course, is known for its square burgers, but the menu there has a considerable amount of wholesome choices like salad, potatoes and chili. Not everything is McDonalds using its deep fried chicken parts as well as other terribly unfit items.

Traditional logic tells us that one sure way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While, usually, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need most is just to have another person do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!

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 need 19 ingredients and 6 steps. Here is how you achieve that.

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