Recipe of Favorite Spicy red lentil soup with onion and coriander

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

Spicy red lentil soup with onion and coriander is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spicy red lentil soup with onion and coriander is something that I have loved my entire life.

To begin with this recipe, we must 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 can achieve it.

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

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