Hello, I am Kate. Today, I will show you a way to make spicy red lentil soup with onion and coriander recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Spicy red lentil soup with onion and coriander Recipe

Spicy red lentil soup with onion and coriander is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Spicy red lentil soup with onion and coriander is something which I’ve loved my whole life.

To bewith this recipe, we have to prepare a few ingredients. You can have spicy red lentil soup with onion and coriander using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spicy red lentil soup with onion and coriander:

1. Take 3 table spoons of olive oil
2. Get 1 large red onion finely chopped
3. Take 2 garlic cloves
4. Get 1 fresh red chillies, seeded and finally chopped
5. Prepare 2 tea spoons cumin seeds
6. Make ready 2 tea spoons coriander seeds
7. Make ready 1 carrot, finely chopped
8. Take 1 tea spoon sugar
9. Take 1 tea spoon mustard seed
10. Take 1 table spoon tomatoe concentrate
11. Take 1/2 sweet patatoe
12. Make ready 1 cup red lentils (soaked over night)
13. Prepare 1,75 l vegetable stock
14. Get 1 Salt
15. Get Ground pepper
16. Take To serve
17. Make ready 1 small red onion, finely chopped
18. Prepare 1 large bunch of fresh coriander, finely chopped
19. Get 4 lime wedges

Instructions to make Spicy red lentil soup with onion and coriander:

1. Heat the oil in a heavy pan and stir the onion, garlic, chilli, cumin and coriander seeds. When the onion begins to colour, toss in the carrot and cook for 2-3 minutes. Add the mustard seeds, sugar and stir in the lentils and sweet patatoe.
2. Pour in the stock, stir well and bring to the boil. Lower the heat, partially cover the pan and simmer for 30-40 minutes.
3. If the soup is too thick, thin it down with a little water. Season with salt and pepper to taste.
4. Serve the soup straight from the pan or, if you prefer a smooth texture, whiz it in a blender, then reheat if necessary. Ladle the soup into bowls and sprinkle liberally with chopped onion and coriander. Serve with 2 wedges of lime to squeeze over the soup

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