Curried red lentil and potato soup

Name: Curried red lentil and potato soup
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp olive oil or coconut oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 inch fresh ginger, finely chopped or frozen; 1 tbsp garam masala; 1 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; 1 potato, peeled and chopped into chunks; 1 carrot, peeled and finely chopped; 1 cup red lentils; 1 tbsp tomato puree; 1 tsp mango chutney; 1 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.); Salt; Chilli flakes

Susy Wall @singing_chef

West Midlands, UK

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!

#MyCookbook

Susy Wall @singing_chef

Saved

Ingredients

40 minutes

4 servings

1 tbspolive oil or coconut oil
1onion, finely chopped
2 clovesgarlic, finely chopped
1 inchfresh ginger, finely chopped or frozen
1 tbspgaram masala
1heaped tsp cinnamon
1 tspcumin
200 mltinned coconut milk
500 mlstock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
1potato, peeled and chopped into chunks
1carrot, peeled and finely chopped
1 cupred lentils
1 tbsptomato puree
1 tspmango chutney
1heaped tbsp dessicated coconut (unsweetened)
Squeezelemon
1 tbspnatural 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.)
Salt
Chilli flakes

Saved

Steps

40 minutes

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!