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The ingredients needed to prepare Spicy red lentil soup with onion and coriander:
- Use 3 table spoons of olive oil
- Use 1 large red onion finely chopped
- Prepare 2 garlic cloves
- Get 1 fresh red chillies, seeded and finally chopped
- Use 2 tea spoons cumin seeds
- You need 2 tea spoons coriander seeds
- Use 1 carrot, finely chopped
- Get 1 tea spoon sugar
- Get 1 tea spoon mustard seed
- Take 1 table spoon tomatoe concentrate
- Provide 1/2 sweet patatoe
- Get 1 cup red lentils (soaked over night)
- Get 1,75 l vegetable stock
- Prepare 1 Salt
- Provide Ground pepper
- Take To serve
- Use 1 small red onion, finely chopped
- Get 1 large bunch of fresh coriander, finely chopped
- You need 4 lime wedges
Instructions to make Spicy red lentil soup with onion and coriander:
- 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.
- Pour in the stock, stir well and bring to the boil. Lower the heat, partially cover the pan and simmer for 30-40 minutes.
- If the soup is too thick, thin it down with a little water. Season with salt and pepper to taste.
- 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
Serve scattered with chopped spring onions, if you like. Test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices. Get the recipe for Red Lentil Soup with North. Caramelized onions, crisp snow peas, cilantro and sliced hard-boiled eggs are a flavorful and beautiful topping. Serve with warm whole-wheat naan or roti bread.
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