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How To Make Curry Sweet Potato + Red Lentil Soup. Cube, dice and mince your ingredients. The soup creates its own fragrant broth with the help of spices, tomato paste, and the aforementioned coconut milk.
Alright, don’t linger, let’s practice this curried red lentil and potato soup formula with 19 substances which are undoubtedly easy to find, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements Curried red lentil and potato soup:
- Get 1 tbsp olive oil or coconut oil
- You need 1 - onion, finely chopped
- Give 2 cloves of garlic, finely chopped
- Provide 1 inch fresh ginger, finely chopped or frozen
- Provide 1 tbsp for garam masala
- Need 1 - heaped tsp cinnamon
- Get 1 tsp for cumin
- Require 200 ml for tinned coconut milk
- Need 500 ml of stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
- Prepare 1 of potato, peeled and chopped into chunks
- Require 1 carrot, peeled and finely chopped
- Make ready 1 cup red lentils
- Get 1 tbsp - tomato puree
- Take 1 tsp mango chutney
- Need 1 - heaped tbsp dessicated coconut (unsweetened)
- Prepare Squeeze lemon
- Take 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.)
- Give for Salt
- Make ready of Chilli flakes
Though it's a bit of a hot mess, it's been one of our favorite recipes this fall. Delicious and satisfying, this thick red lentil and sweet potato soup recipe can be cooked with or without a pressure cooker. Add the curry powder and stir until combined. Dump in the sweet potatoes, lentils, remaining coconut milk, water, and salt/pepper.
Curried red lentil and potato soup process:
- 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!
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. This soup has complex Thai-inspired flavor but comes together quickly with red curry paste. I no longer bother making my own red curry paste after discovering the Maesri line of curry pastes at a local Red lentils cook much faster than brown or green and at about the same rate as the sweet potatoes. Made with onions, garlic, scallions, curry powder, chili powder, carrots and potatoes, this vegetarian and vegan lentil dish is a full meal in itself.
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