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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 The Simple Ways to Be Healthy.

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Make smart decisions when shopping for groceries. Making good decisions when obtaining food means that you’ll be able to eat nutritious meals without a lot of effort. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home quickly and have something beneficial. Your house should be filled with healthy foods and ingredients. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are plenty of things you can pursue to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. You can do little things every day to improve upon your health and lose weight. Being clever when you choose your food and actions is where it begins. Looking to get in as much physical exercise as possible is another. Don’t forget that health isn’t only about just how much you weigh. It is more about making your body as sturdy as it can be.

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 achieve it.

The ingredients needed to prepare Curried red lentil and potato soup:

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

Steps to make Curried red lentil and potato soup:

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!

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