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Before you jump to Curried red lentil and potato soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost each and every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. Once in a while, though, you definitely do not need to make a whole meal for your family or even just for yourself. Sometimes you just want to hit the drive through on the way home and call it a day. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet? This may be possible because an abundance of the popular fast food places are trying to make their menus healthy now. Here is the way to find appropriate food choices at the drive through.
Go with the side dishes. It wasn’t that long ago that French Fries were your only side dish selection at a restaurant. Now most of the fast food selections have been widened a great deal. There are lots of salads out there today. You could also pick out Chili. You may purchase a baked potato. You can choose fruit. There are plenty of wholesome options that do not include things like putting something deep fried into your body. When you buy your dinner through a drive through window, select side dishes instead of just grabbing something premade. When you are doing this you can keep your fat content and calorie counts low.
Traditional logic tells us that one certain way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a number of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let other people make your dinner. When you select wholesome menu items, you do not have to feel terrible about visiting the drive through.
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:
- Get 1 tbsp olive oil or coconut oil
- Prepare 1 onion, finely chopped
- Provide 2 cloves garlic, finely chopped
- Provide 1 inch fresh ginger, finely chopped or frozen
- Prepare 1 tbsp garam masala
- You need 1 heaped tsp cinnamon
- Take 1 tsp cumin
- Use 200 ml tinned coconut milk
- Use 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
- Prepare 1 carrot, peeled and finely chopped
- Use 1 cup red lentils
- Provide 1 tbsp tomato puree
- Prepare 1 tsp mango chutney
- Use 1 heaped tbsp dessicated coconut (unsweetened)
- Take Squeeze lemon
- 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.)
- Prepare Salt
- Take Chilli flakes
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!
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