VEGAN MULLIGATAWNY SOUP

Vegan Mulligatawny Soup image

Provided by Renee Pottle

Number Of Ingredients 13

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2 Tablespoons olive oil
1 medium onion
2 cloves garlic
1 1/2 Tablespoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
2 cups tomato puree
2 cups yellow split peas
6 cups water or vegetable broth
2 cups vegetarian chicken substitute
3 Tablespoons lemon juice

Steps:

Chop onion and mince garlic. Heat oil in a large pot over medium-low heat. Add onion, garlic, and all spices. Saute, stirring occasionally to prevent burning until onion is soft, about 5 minutes.
Add tomato puree, split peas, water, and vegetarian chicken substitute. Bring to a boil. Reduce heat, cover and simmer until peas are tender, 30-40 minutes; adding more water if necessary.
Stir in lemon juice. Add salt and pepper to taste.
Serve with basmati rice and a green salad.