Lentil Soup with Mustard Oil and Tomato-Chive Topping

Name: Lentil Soup with Mustard Oil and Tomato-Chive Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 small carrot, chopped; 2 larges celery stalks, chopped; 79 milliliters chopped chives; 2 teaspoons cumin seeds; 1 small dried chili (such as chili de árbol*), broken in half; 1 Tbsp chopped peeled fresh ginger; 2 garlic cloves, chopped; 0 teaspoons ground turmeric; 2 Tbsps mustard seeds; 237 milliliters chopped onion; 7 larges plum tomatoes, 4 coarsely chopped, 3 finely chopped; 355 milliliters red lentils; 1 liters canned vegetable broth; 3 Tbsps vegetable oil; 2 teaspoons whole coriander seeds

Lentil Soup with Mustard Oil and Tomato-Chive Topping

Need a gluten free and vegan main course? Lentil Soup with Mustard Oil and Tomato-Chive Topping could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains roughly 14g of protein, 9g of fat, and a total of 285 calories. Autumn will be even more special with this recipe. A mixture of carrot, celery stalks, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1 tablespoon oil in heavy large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add next 9 ingredients; sauté until vegetables begin to brown, about 12 minutes.

Ingredients you will need

Vegetable

Add 4 coarsely chopped tomatoes and turmeric; stir 2 minutes.

Ingredients you will need

Tomato

Turmeric

Add broth and lentils; bring to boil. Reduce heat to medium-low; cover and simmer until lentils are very tender, about 45 minutes. Season with salt and pepper. Puree soup in batches in blender. Return to pot. (Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Rewarm soup before continuing.)

Ingredients you will need

Salt And Pepper