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Preparation time: 20-40 min

Difficulty: easy

Serves 4


  • 150 g green lentils

  • 50 g pasta

  • a bunch of spring onion

  • 1 red bell pepper

  • 2 carrots

  • 4 ribs of celery with leaves

  • 2 cm ginger root

  • 100 ml tomato sauce

  • 1 tsp miso paste

  • 1 tsp lovage

  • 1 tsp garam masala

  • 1 tsp ground red paprika

  • 1 kombu algae

  • ½ tsp thyme

  • 1 bay leaf

  • 1 tsp salt

  • soy sauce

Soak the lentils overnight. Cook the lentils with kombu algae, bay leaf, and thyme.

Cook the pasta in slightly salted water according to the manufacturer's instructions.

Cut the spring onion into small pieces and water-fry it. Add the rest of the vegetables (bell pepper, carrots, celery) cut into small pieces. If necessary, add water, so the dish doesn't burn. Season with chopped ginger, garam masala, lovage, ground red paprika, and salt. Finally, add the tomato sauce. Quickly steam everything, add to a blender, and mix well (you may add some lentil water to mix the soup with ease).

Pour the soup into a pot and add the cooked lentils and enough lentil water to get the desired consistency. Mix in the cooked vegetables. Dissolve the miso paste in some water and mix it in the soup. If necessary, season with soy sauce.

We garnished the soup with fried oyster mushrooms and parsley.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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