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.
Add next 9 ingredients; sauté until vegetables begin to brown, about 12 minutes.
Add 4 coarsely chopped tomatoes and turmeric; stir 2 minutes.
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.)
Mix 3 finely chopped tomatoes and chives in bowl.
Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat.
Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes.
Ladle soup into bowls. Top with mustard oil and tomato-chive mixture.
*Available at Latin American markets and some specialty foods stores.
**Available at Indian markets and some supermarkets. If unavailable, use green lentils and simmer about 30 minutes.