Spicy red lentil soup with onion and coriander
Spicy red lentil soup with onion and coriander

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spicy red lentil soup with onion and coriander. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Spicy red lentil soup with onion and coriander is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Spicy red lentil soup with onion and coriander is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

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