Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Curried red lentil and potato soup

Curried red lentil and potato soup

Name: How to cook Curried red lentil and potato soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Susy Wall

Curried red lentil and potato soup

It hasn't stopped raining for days and I've gone back into slight hibernation mode (even though it's July!). So, I needed some soup and only had boring tins left. Consequently, I had to use up what we'd got left in the (almost empty) cupboards as my shopping delivery wasn't due until later that evening. I sense my life has begun to revolve around food so much more since lockdown!

Ingredient

Food ration :

4 servings

Cooking time :

40 minutes

1 tbsp

olive oil or coconut oil

onion, finely chopped

2 cloves

garlic, finely chopped

1 inch

fresh ginger, finely chopped or frozen

1 tbsp

garam masala

heaped tsp cinnamon

1 tsp

cumin

200 ml

tinned coconut milk

500 ml

stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead

potato, peeled and chopped into chunks

carrot, peeled and finely chopped

1 cup

red lentils

1 tbsp

tomato puree

1 tsp

mango chutney

heaped tbsp dessicated coconut (unsweetened)

Squeeze

lemon

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.)

Cooking instructions

* 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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).

* Step 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!

Note: if there is a photo you can click to enlarge it