Vegan Spiced Tomato And Lentil Soup Recipe

About this recipe

A hearty and flavorful vegan soup made with red lentils, spiced tomato broth, and fresh cilantro, served with crispy garlic pita wedges. Perfect for a comforting dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 2.5 Kg Austin Whole Peeled Tomato
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 80 g Knorr Vegetables Stock Cubes
• 500 g 24 Mantra Organic Malka Masoor
• 60G Primi Piatti Red Chilli Flakes

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Add 1 finely chopped onion and sauté for 2 minutes or until softened.
2. 2. Stir in 1 tablespoon of red chilli flakes and cook for 1 minute until fragrant.
3. 3. Roughly chop 1 can of whole peeled tomatoes, then add to the saucepan along with 4 cups of vegetable stock and 1 cup of red lentils. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 12 minutes or until the lentils are tender.
4. 4. While the soup is simmering, peel and finely chop 1 clove of garlic. Heat 1 tablespoon of vegetable oil in a small pan over medium heat, add the garlic, and sauté until golden. Set aside.
5. 5. Add chopped coriander leaves to the soup for added flavor.
6. 6. Ladle the soup into bowls and sprinkle with 1/4 cup of chopped fresh cilantro. Drizzle the sautéed garlic oil over the soup for added flavor. Serve hot.