1 c Jain broth (broccoli stalk ideal for this broth)
1 15.5-oz can diced tomatoes with liquid
½ c red lentils (लाल मसूर की दाल)
1 tbs cilantro, for garnish
Instructions
Heat oil in a large pot or dutch oven over medium heat. Saute celery and red peppers until slightly softened, about 5 minutes.
Add ginger, coriander powder/turmeric mix, garam masala, and cayenne, if using. Saute another minute, until fragrant.
Stir in tomato paste, coconut milk, Jain broth, tomatoes, and lentils. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are cooked through, about 20 minutes.
Blend and serve, garnished with cilantro + a dollop of vegan cream cheese.