How to Make Delicious Spicy red lentil soup

Spicy red lentil soup. Simple soups like this make great lunches - and are wallet-friendly too! from BBC Good Food. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. The original title of this recipe was "Spiced Vegan Lentil Soup," which is accurate, but a mouthful. For spicier soup, add another pinch or two of red pepper flakes. Red lentils soften up quickly when cooked, which makes them great for thickening soups.

Tamarind paste has a sweet-sour flavor and can be found in Indian groceries or high-end supermarkets. Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole. You can cook Spicy red lentil soup using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Spicy red lentil soup

1. It's 1/2 of onion.
2. You need 1 of potato.
3. You need 1 of carrot.
4. It's 2 cloves of garlic.
5. You need 1 of red chilli.
6. It's 1 teaspoon of ground coriander.
7. You need 0.5 teaspoon of ground cumin.
8. It's 2 teaspoons of paprika.
9. It's 2 pinches of salt.
10. It's 350 g of red lentils.
11. You need 1.5 litres of vegan stock.

Watch this video to see how to make a hearty and healthy warmer - spicy red lentil and spinach soup. This lentil soup is both healthy and satisfying, making. This spicy lentil soup recipe is one of my favorite soups. My wish is for you to have fun and enjoy this lifestyle while eating savory meals along the way.

Spicy red lentil soup instructions

1. Chop the onion, potato and carrot..
2. Fry the onion in oil until it starts to brown..
3. Add the potato and carrot and fry for a few more minutes stirring occasionally so it doesn’t stick..
4. Add the spices, salt, garlic and chilli..
5. Rinse the lentils and add to the pan along with the stock. Cook over a medium heat for about an hour, until the lentils break apart and the potatoes are soft..
6. Serve and enjoy!.

Dice the tomato and add it to the soup. Taste for any seasonings adjustments and serve. I would make this recipe again. I changed it a little bit (I'm like that): I added one stalk of lemongrass, cut into three pieces and bashed a bit to release the flavour; and two lime leaves. A drizzle of sizzling spiced olive oil gives the soup a final flourish.