In a medium-sized pot prepare the vegetable broth.
Then start chopping the onion, peeling the potato and cut it into cubes.
Chop the carrot as well, then mince the garlic.
Now rinse the red lentils to have all the ingredients ready and start cooking.
Heat the olive oil in a large soup pot over medium heat.
Add the onion and let it sauté for around 3 minutes until golden brown.
Throw in the potato cubes and the chopped carrot. Sauté for another 2 and a half minutes, then add the garlic.
Pour in the vegetable broth, then add the lentils and let them simmer, uncovered, for about 15 minutes.
Straight after haven thrown the lentils in, add the spices one at a time. Stir your soup every now and then in order to avoid it to burn.
Once your lentils start falling apart and are beyond al dente you can turn off the heat.
Depending on how chunky you want them to be let them simmer another 5 minutes if you prefer them softer.
Serve with freshly chopped coriander.
Enjoy!!!
