Cape Malay cuisine's curry-and-cumin-forward spice blend meets red lentils in this soup. Whole wheat bread croutons scattered on top add both fibre and texture, and it is served hot at breakfast and brunch.
Sauté the onion, garlic and ginger in olive oil until soft, then add the curry powder and cumin and stir for 1 minute.
Stir in the tomato paste, then add the red lentils, water and salt. Once it boils, simmer over low heat for 15 minutes until the lentils are fully soft.
Blend the soup until smooth, adding a little water if needed to adjust the consistency.
Cube the whole wheat bread and toast in a dry pan until golden. Divide the soup among warm bowls and scatter the croutons on top.
Keep the heat low when adding the curry powder, or the spice will scorch and turn bitter quickly. Allergens: contains wheat (gluten).
Curry powder's heat varies a lot between brands; I would start with half a tablespoon the first time and adjust to taste.
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