Golden Lentil Mushroom Curry Soup

Heat a large pan over medium-high. Add the vegetable oil (1 tbsp) and when hot, add the brown mustard seeds (0.5 tbsp) and cumin seeds (0.5 tbsp). Stir continuously to toast, until fragrant, about 1 minute. Start 1m timer

Add the yellow onions (2 medium), cloves (4 garlic), grated fresh ginger (0.5 tbsp), and chili flakes (1 tsp). Cook until the onions become translucent, about 3 minutes. Start 3m timer

Add the cremini mushrooms (7.8 oz) and sprinkle with the salt (0.5 tsp). Cook until the moisture has evaporated, about 5 minutes. Start 5m timer

Add the ground coriander (0.5 tbsp), ground turmeric (1 tsp), and ground black pepper (0.125 tsp), and cook while stirring for another 1 minute to toast the spices. Start 1m timer

Add the dry red lentils (1.5 cups), bouillon cubes (1.5 vegetable), and water (6 cups). Bring to a boil, reduce to a simmer, and cook uncovered for 10 - 15 minutes. Start 15m timer

Meanwhile, make the yogurt sauce by adding the unsweetened soy yogurt (1 cup), clove (1 garlic), and salt (0.25 tsp) to a bowl. Stir to combine and set aside.

When the lentils are cooked, stir in the tomatoes (3 medium), and cook for an additional 3 minutes. Start 3m timer

Finally, add the dried fenugreek leaves (0.5 tbsp), stir, then remove from the heat.

Drizzle the yogurt sauce overtop, and serve with naans (2 vegan). Enjoy!