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Vegan Mulligatawny Soup

Mulligatawny soup is an Indian inspired British chicken soup. Our vegan version uses items already in your cupboard; warming spices,tomato, and yellow split peas or dal.
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Servings: 6
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Stir in lemon juice. Add salt and pepper to taste.
  4. Serve with basmati rice and a green salad.