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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 Choosing Fast Food That’s Good For You.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is actually very true. Now and then, though, you totally do not wish to make a whole meal for your family or even just for yourself. Once in a while you need to pay a visit to the drive through while you’re on your way home and finish the day. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the well-known fast food restaurants around are trying to “healthy up” their choices. Here’s how you’ll be able to eat healthfully when you’re at a fast food restaurant.
Your beverage ought to be water or juice or milk. When you drink a huge soft drink you are putting too much empty calories to your day. A sole helping of soda is normally thought to be eight ounces. Those eight ounces tend to be at least 100 calories and around ten tablespoons of sugar. Most fast food soft drinks are at least twenty ounces huge. Usually, though, they’re 30 ounces. This means that just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. It is much healthier to select milk, juice and also regular water.
Standard logic tells us that one certain way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through now and then. Every now and then, permitting someone else cook dinner is just the thing you need. If you decide on healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to curried red lentil and potato soup recipe. You can cook curried red lentil and potato soup using 19 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Curried red lentil and potato soup:
- Use 1 tbsp olive oil or coconut oil
- Use 1 onion, finely chopped
- Prepare 2 cloves garlic, finely chopped
- Prepare 1 inch fresh ginger, finely chopped or frozen
- You need 1 tbsp garam masala
- Prepare 1 heaped tsp cinnamon
- Provide 1 tsp cumin
- You need 200 ml tinned coconut milk
- Get 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
- Prepare 1 potato, peeled and chopped into chunks
- Provide 1 carrot, peeled and finely chopped
- Provide 1 cup red lentils
- Provide 1 tbsp tomato puree
- You need 1 tsp mango chutney
- Use 1 heaped tbsp dessicated coconut (unsweetened)
- Take Squeeze lemon
- You need 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.)
- Provide Salt
- You need Chilli flakes
Steps 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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