Vegan Red Lentil Curry Soup | Masoor Dal Recipe

• 1 1/2 cups red lentil masoor dal soaked for 1 hour, not necessary
• 2 tablespoons olive oil must
• 1/3 cup finely chopped onion
• 2 cloves garlic minced
• 2 bay leaves must
• 1 teaspoon cumin seeds or powder
• 1 tablespoon red chili powder
• salt to taste
• 1/2 teaspoon black pepper powder, optional
• 1 tablespoon tomato ketchup or tomato puree
• coriander leaves fresh, for garnish

1. Warm the 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 seed, bay leaves and let them pop. Add onion, stirring often till onion is turning translucent. It will take around 5 minutes.
3. Then add garlic and red chili powder and give a nice stir.ndd socked red lentil and water. The amount of water depends on red lentil quantity. I have used 1 and 1/2 cup lentil so double water is required. So add 3 cup of water. And cover the pot with lid, and cook for 15 minutes.
4. Then open the lid, add salt to taste and black pepper (optional) and cook for another 5 minutes.nhen transfer the 1 cup of soup to blender. Be careful with your hand from steam, puree the soup until smooth. Again transfer the puree of soup back to pot and give a nice stir and just cook for 1-2 minutes.
5. Remove from the gas and add 1 tbsp tomato ketchup. serve as hot and garnish with fresh coriander leaves.

red lentil, olive oil must, onion, garlic, bay leaves must, cumin seeds, red chili powder, salt, black pepper, tomato ketchup, coriander leaves fresh

Taken from www.yummly.com/recipe/Vegan-Red-Lentil-Curry-Soup-_-Masoor-Dal-Recipe-1689948 (may not work)