Soup
Cape Malay cuisine’s curry- and cumin-forward spice blend meets red lentils in this soup. Whole-wheat bread croutons add fiber and texture, and the soup is served hot for breakfast or brunch.
Sauté the onion, garlic, and ginger in olive oil until softened. Add the curry powder and cumin and stir for 1 minute.
Stir in the tomato paste, then add the red lentils, water, and salt. Bring to a boil, then simmer over low heat for 15 minutes, until the lentils are completely tender.
Blend the soup until smooth. Add water as needed to adjust the consistency.
Cut the whole-wheat bread into cubes and toast them in a dry skillet until golden. Ladle the soup into warm serving bowls and sprinkle the croutons on top.
Keep the heat low when adding the curry powder, or the spices may quickly turn bitter and burn. Contains wheat (gluten).
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