VEGAN MULLIGATAWNY SOUP

Steps:

• Chop onion and mince garlic. Heat oil in a large pot over medium-low heat. Add onion, garlic, and all spices. Saute, stirring occasionally to prevent burning until onion is soft, about 5 minutes.
• Add tomato puree, split peas, water, and vegetarian chicken substitute. Bring to a boil. Reduce heat, cover and simmer until peas are tender, 30-40 minutes; adding more water if necessary.
• Stir in lemon juice. Add salt and pepper to taste.
• Serve with basmati rice and a green salad.