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We all know that, in order to really be healthy and balanced, nutritious and balanced diets are important as are good amounts of exercise. The is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. Going to the gym isn’t something people decide to do when they get off from work. People crave junk food, not veggies (unless they are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you keep going with it, you’ll get all of the required foods and activites. Here are some hints to be as healthy as possible.

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We hope you got insight from reading it, now let’s go back to curried red lentil and potato soup recipe. To make curried red lentil and potato soup you only need 19 ingredients and 6 steps. Here is how you achieve that.

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

1. Take 1 tbsp olive oil or coconut oil
2. Take 1 onion, finely chopped
3. Get 2 cloves garlic, finely chopped
4. Take 1 inch fresh ginger, finely chopped or frozen
5. Take 1 tbsp garam masala
6. Provide 1 heaped tsp cinnamon
7. Use 1 tsp cumin
8. Take 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. Take 1 potato, peeled and chopped into chunks
11. Use 1 carrot, peeled and finely chopped
12. Provide 1 cup red lentils
13. You need 1 tbsp tomato puree
14. You need 1 tsp mango chutney
15. Get 1 heaped tbsp dessicated coconut (unsweetened)
16. Get 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. Use Salt
19. Take Chilli flakes

Instructions 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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