Hello, I’m Jane. Today, I will show you a way to prepare spicy red lentil soup with onion and coriander recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will 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 popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. 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 get started with this particular recipe, we have to first prepare a few components. You can cook spicy red lentil soup with onion and coriander using 19 ingredients and 4 steps. Here is how you cook that.

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

Steps 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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