This wholesome red lentil and mushroom curry soup is inspired by the recipe found in this video.

The ingredient list may seem a bit lengthy, but the overall process is pretty fast and easy!

Yield: 4 servings

What you’ll need:

- 1 onion

- 2 cloves garlic

- freshly grated ginger

- mushrooms

- tomato sauce

- red lentils

- olive oil

- mustard seeds (optional)

- cumin seeds

- chili flakes

- coriander

- turmeric

- fenugreek

- mint

- vegetable yogurt

- salt and pepper to taste

Chop the onion, grate the ginger and begin to stir-fry.

Add the mustard seeds, cumin seeds and fenugreek, and keep stirring for about a minute.

Add mushrooms, chili flakes and salt, and cook for about 5 minutes. Then, add coriander, turmeric and black pepper.

Add the pre-soaked red lentils together with 1.5/2 cups of water, and boil until lentils are thoroughly cooked.

Finally, a couple of minutes before the lentils are done cooking, add the tomato sauce and stir until completely incorporated.

To garnish, prepare a mix of yogurt (or cream), garlic and mint leaves pour a scoop on top of the soup.

This dish can be served on its own or accompanied by rice or naan.

Enjoy!