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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 Energy Raising Snacks.
Ingesting healthy foods can make all the difference in the way we feel. Increasing our intake of healthy foods while decreasing the intake of unhealthy ones plays a role in a more healthy feeling. A little bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be tough when it is snack time. Finding snack foods that really help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?
If you’re not hypersensitive to nuts, try eating some almonds! Almonds provide a multitude of health benefits and are an excellent choice when you really need a shot of energy. Various vitamins and minerals are found in these wonderful nuts. They generally do, however, come with tryptophan-the same enzyme which makes you tired after eating turkey. When it comes to almonds, however, they wont cause you to really miss a nap. These nuts relax the muscles and supply a general sense of comfort. From time to time eating almonds can also be a mood booster!
You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit 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 cook that.
The ingredients needed to prepare Curried red lentil and potato soup:
- Take 1 tbsp olive oil or coconut oil
- Use 1 onion, finely chopped
- Provide 2 cloves garlic, finely chopped
- Provide 1 inch fresh ginger, finely chopped or frozen
- Get 1 tbsp garam masala
- Use 1 heaped tsp cinnamon
- Take 1 tsp cumin
- Provide 200 ml tinned coconut milk
- Provide 500 ml stock - I used some chicken stock that needed using from the freezer but you could use vegetable stock here instead
- Take 1 potato, peeled and chopped into chunks
- Prepare 1 carrot, peeled and finely chopped
- Provide 1 cup red lentils
- Provide 1 tbsp tomato puree
- Get 1 tsp mango chutney
- Use 1 heaped tbsp dessicated coconut (unsweetened)
- Take Squeeze lemon
- Get 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.)
- Prepare 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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