Hi, I’m Clara. Today, we’re going to prepare spicy red lentil soup with onion and coriander recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really 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 favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Spicy red lentil soup with onion and coriander is something which I’ve loved my whole life. They are nice and they look wonderful.

To bewith this particular 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 cook it.

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

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