Step-by-Step Guide to Prepare Ultimate Spicy red lentil soup with onion and coriander

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy red lentil soup with onion and coriander. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spicy red lentil soup with onion and coriander is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Spicy red lentil soup with onion and coriander is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Prepare 3 table spoons of olive oil
2. Take 1 large red onion finely chopped
3. Take 2 garlic cloves
4. Take 1 fresh red chillies, seeded and finally chopped
5. Make ready 2 tea spoons cumin seeds
6. Get 2 tea spoons coriander seeds
7. Take 1 carrot, finely chopped
8. Prepare 1 tea spoon sugar
9. Make ready 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. Take 1,75 l vegetable stock
14. Get 1 Salt
15. Take Ground pepper
16. Prepare To serve
17. Take 1 small red onion, finely chopped
18. Take 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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