Prep 5 mins
Cook 25 mins
A spicy curried soup which is warming and nourishing. Low fat and cheap to make this can be made in about 30 mins. The coriander measurement is to taste, personally I hate the stuff and can only cope with 1 tbsp before it becomes unpleasant but if you want to add more - feel free.
- 350 g potatoes
- 1 large sweet potato
- 2 tablespoons ready made curry paste
- 1 onion, peeled and chopped
- 125 g split red lentils
- 900 ml vegetable stock
- 200 ml reduced-fat coconut milk
- 1 -2 tablespoon chopped fresh coriander
- Peel all the potatoes and 1 cm dice them.
- heat curry paste, add onion cover and cook for 5 mins, stirring occasionally.
- add the potatoes, lentils and stock to the pan. Bring to boil then simmer for 20 minutes.
- Stir in coconut milk and warm through. stir through coriander and serve.
- Serves well with chapattis and plenty of black pepper.
So good - just like restaurant curry. And I didn't even have the curry paste - I used curry powder instead. Sauteed the onions in olive oil with the curry powder. I also didn't have vegetable stock; just used water and added salt to taste at the end (didn't need much). What a tasty low-fat vegetarian dish - just what we were looking for. Thanks for posting!
As one of the starters for my daughter's 17th birthday dinner -- this was a huge hit and set the stage perfectly for a huge eating marathon. Followed the recipe as it is but used regular coconut milk (who knew that stuff comes in calorie-reduced -- keeping my eye out for that). Terrific aroma. Had some left over for the next day and it didn't lose any of the freshness of the taste. Thanks for posting.
Love this soup! I have used leftover squash instead of the sweet potato and it's still great! If you don't strain, add extra lentils and any veggies you have- makes great "dal" served over Basmati!