From craving to table
Instructions
- 1
Step 1: In a large pot, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 2
Step 2: Add chopped onions, garlic, and ginger. Sauté until onions are soft and translucent, about 5 minutes.
- 3
Step 3: Stir in turmeric, coriander, and chili powder. Cook for another 2 minutes to toast the spices.
- 4
Step 4: Add diced tomatoes and cook until they soften, about 5 minutes.
- 5
Step 5: Pour in vegetable broth and red lentils. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
- 6
Step 6: Gently add cubed tofu to the soup and simmer for an additional 5 minutes to heat through.
- 7
Step 7: Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes to meld flavors.
- 8
Step 8: Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro leaves.