How to Cook Perfect Curried red lentil and potato soup

Curried red lentil and potato soup. 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. As for the flavors, curry powder, ginger, garlic and chile give it.

A hearty, comforting soup with tons of plant-based protein and fiber. The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. An easy weeknight curry recipe made with red lentils, sweet potatoes, green beans, peas, and spinach. You can have Curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Curried red lentil and potato soup

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

If you're like me and are ready to be converted, this red lentil sweet potato stew is a darn good place to start. Though it's a bit of a hot mess, it's been one of our favorite recipes this fall. 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.

Curried red lentil and potato soup step by step

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!.

Red lentils cook much faster than brown or green and at about the same rate as the sweet potatoes. It's a good idea to look lentils over for stones, sticks and odd-looking bits. 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.