Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy red lentil soup with onion and coriander. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Spicy red lentil soup with onion and coriander is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Spicy red lentil soup with onion and coriander is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Make ready 3 table spoons of olive oil
2. Make ready 1 large red onion finely chopped
3. Get 2 garlic cloves
4. Prepare 1 fresh red chillies, seeded and finally chopped
5. Take 2 tea spoons cumin seeds
6. Take 2 tea spoons coriander seeds
7. Prepare 1 carrot, finely chopped
8. Make ready 1 tea spoon sugar
9. Take 1 tea spoon mustard seed
10. Prepare 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. Prepare 1 Salt
15. Make ready Ground pepper
16. Prepare To serve
17. Make ready 1 small red onion, finely chopped
18. Prepare 1 large bunch of fresh coriander, finely chopped
19. Make ready 4 lime wedges

Add the mustard seeds, sugar and stir in the lentils and sweet patatoe. Pour in the stock, stir well and bring to. We provide you only the best Spicy red lentil soup with onion and coriander recipe here. We also have wide variety of recipes to try.

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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