red lentil curry:

I love Indian food, but I am way more experimental in the kitchen than in restaurants. During these lockdowns I experimented with spices and ingredients in my kitchen and came up with this dish quite close to the Indian food I love eating when going out. (I am that kind of white person that cannot handle too much spice so don’t worry, this is quite mild and arrangeable hotter if you want)


  • 1 cup of red lentils
  • 2 cups of vegetable soup
  • 1 large red pepper
  • a handful of cherry tomatoes (10 tomatoes)
  • pepper, salt, turmeric, curry and paprika powder
  • 125g rice
  • 1 block of smoked tofu
  • hot chili sauce
  • 1 tbsp olive oil


  • boil the lentils with the vegetable soup for about 10 minutes in a pan
  • add the chopped pepper and tomatoes, as well as the spices (I added a little bit of salt and turmeric, a few tsp of pepper, and a lot of paprika powder and curry powder)
  • let the lentils cook with the spices and vegetable for another 4-5 minutes on medium to high heat
  • cook the rice due to the instructions of the package (I used jasmine rice)
  • set the lentils aside and mix everything into a smooth thick mixture with a hand mixer
  • cute the tofu in 1 cm thick quarters
  • marinade the tofu in a mixture of 2 tbsp of hot chili sauce and 1 tbsp of olive oil
  • sear the tofu in a small pan for about 8 minutes until they develop a little crust
  • serve the rice, lentil sauce and crispy tofu in one plate