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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 Finding Healthful Fast Food.
Just about every article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very good advice. Occasionally, though, the last thing you need is to have to make an evening meal from scratch. Once in a while you need to check out the drive through while you are on your way home and finish the day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet regime? You are able to do this because most of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how you can eat healthy and balanced when you visit the drive through.
Focus on the sides. It has not been that long ago that all you could get at a fast food restaurant was French Fries. Now lots of the fast food choices have been widened considerably. Now plenty of them offer salads. Chili can be a different option. You could possibly get baked potatoes. Fruit is usually available. There are many wholesome options that do not include things like putting something deep fried into your body. Instead of the pre-determined “meal deals” aim to build a meal consisting of side dishes. When you do this you can keep your fat content and also calorie counts low.
Traditional logic tells us that one positive way to get healthy and lose weight is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a number of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, permitting someone else cook dinner is just what you require. When you want healthy menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit 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 achieve that.
The ingredients needed to prepare Curried red lentil and potato soup:
- Get 1 tbsp olive oil or coconut oil
- Get 1 onion, finely chopped
- Prepare 2 cloves garlic, finely chopped
- Get 1 inch fresh ginger, finely chopped or frozen
- You need 1 tbsp garam masala
- Prepare 1 heaped tsp cinnamon
- Get 1 tsp cumin
- Prepare 200 ml tinned coconut milk
- Take 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
- Use 1 carrot, peeled and finely chopped
- Get 1 cup red lentils
- You need 1 tbsp tomato puree
- Provide 1 tsp mango chutney
- Provide 1 heaped tbsp dessicated coconut (unsweetened)
- Use Squeeze lemon
- Prepare 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
- 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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