Vegan Red Lentil Curry Soup

• 2 Tablespoons Oilve Oil (must)
• 1 teaspoon Cumin Seeds
• 2 leaves Bay Leaves
• 1/3 cups Finely Chopped Onion
• 2 cloves Garlic, Minced
• 1 Tablespoon Red Chili Powder Or To Taste
• 1-1/2 cup Red Lentil Soaked For 1 Hour (Soaking Optional)
• 3 cups Water
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 Tablespoon Tomato Ketchup (or Tomato Puree)
• Fresh Coriander Or Cilantro Leaves, For Garnish

1. Warm olive oil in a large pot over medium heat. You have to use olive oil in this recipe-2 tablespoons olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once oil is simmering, add cumin seeds and bay leaves and let them pop. Add onion, stirring often until onion is turning translucent, around 5 minutes.
3. Add garlic and red chili powder and stir. Add red lentils and water. Cover the pot with lid and cook for 15 minutes.
4. Uncover, add salt to taste and black pepper (optional) and cook for another 5 minutes. Transfer 1 cup of soup to blender. Carefully puree the soup until smooth. Transfer pureed soup back to the pot and stir. Cook for 1-2 minutes.
5. Remove from heat and add tomato ketchup. Serve hot and garnish with fresh coriander leaves.

oilve oil, cumin seeds, bay leaves, onion, garlic, red chili powder, red lentil soaked, water, salt, black pepper, tomato ketchup, fresh coriander

Taken from tastykitchen.com/recipes/soups/vegan-red-lentil-curry-soup/ (may not work)