Curried red lentil and potato soup
Curried red lentil and potato soup

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Here is how this curried red lentil and sweet potato soup goes: Start with a red onion. Thinly slice one half of the onion; then chop the other half. Cube the sweet potato, and chop celery and garlic.

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

The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. For the quintessential curry flavor, I relied on my DIY curry powder that I've been putting in everything lately (i.e. Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles). Curry Sweet Potato + Red Lentil Soup.

Curried red lentil and potato soup how to cook:
  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!

I ran across this recipe from BBC Good Food with (mostly) great reviews and couldn't pass up adapting it to fit into the recipe collection. The ingredient list is fairly simple and straight forward. What I really love about this recipe is the addition if a green apple and toasting the curry. This curried red lentil, kale and sweet potato soup is the perfect way to warm up from the cold snowy outsides. It is full of rich, warm spices, sweet potatoes, and lentils for the ultimate satisfaction.

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