Tofu and lentil curry soup


1 350-gram block of tofu

2 small onions

1 clove garlic

1 leek

3 carrots

4 cups (1 liter) of water

3 tomatoes

1 jar of pre-cooked lentils with added vegetables* (610 ml, containing 385 grams of lentils)

1 vegetable stock cube (optional for extra _umami_ and salt)

1 tb chana massala

1 tb hot curry powder

1 tsp lemongrass

Sunflower oil


Cut the tofu, garlic and onions according to preference. In a large steel pot, fry the tofu, garlic and onions for about five minutes, starting at high heat and readjusting to medium as you go along. Add chana massala and hot curry powder. Meanwhile, cut the carrots and leek. Add these to the frying mix. Give this a bit of time, which you use to cut the tomatoes. Add lemongrass and cut tomatoes, add water and turn up the heat to bring the soup to a fast boil. Add stock cube if desired. Add lentils with the water in the jar (if using dried lentils, add an extra cup of water). Bring to boil again, briefly. Cook at low heat until you can’t stand waiting anymore.

Serves four, or three with seconds for everyone. Suitable for vegetarians.

This was a recipe I improvised to test out the lentil product and use some tofu that needed to be eaten. Rona asked if it was from a book and when I said no, she said, with some regret, that that meant she’d probably never taste it like this again. So to preserve it for posterity and allow it to be made as close to exactly the same again as possible, I decided to type it up. Sometimes my improvised dishes don’t turn out that good, but this one was a hit.

*) Or use dried lentils (suggested amount: 1 cup for a soup that’s slightly thicker than this one, plus one cup of water). We’d normally do that, but the whole point of developing this recipe was to try and find a use for a jar of these lentils I’d picked up at a discounter.