• about 250 g red lentils
  • hot curry paste
  • about 1.5 litres water
  • 1 teaspoon tomato paste
  • granulated vegetable stock
  • 1 pinch vegan sugar


Ingredient amounts are to taste. Lightly fry about one heaped tablespoonful of hot curry paste in a hot saucepan, then add water. Add the red lentils, season with granulated vegetable stock and cook for about three quarters of an hour until lentils are very soft. Whisk to make the soup more “creamy”. Add a teaspoonful of tomato paste (for colour) and a pinch of sugar.

My husband loves this soup and could probably eat it every day.

Serves: 4