Ingredients (use vegan versions):
- about 250 g red lentils
- hot curry paste
- about 1.5 litres water
- 1 teaspoon tomato paste
- granulated vegetable stock
- 1 pinch vegan sugar
Directions:
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
Preparation time: 3/4 hour
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