Nusa Kitchen is famous for its soups and this vegan recipe from India is one of our absolute bestsellers. Our founder Patou grew up in Singapore, a melting pot where Southeast Asian food cultures blend into each other and create a vibrant mix.

This Spicy Lentil Soup is a warming, comforting recipe with beneficial and delicious spices.

Let’s get cooking!



1.5 cups red lentils
1.5 lt water
2 tsp turmeric powder
2 tsp chilli powder
1.5 tsp salt
1 cube veg stock
¾ tin chopped tomatoes


¼ medium onion chopped
1 clove of garlic chopped
1 sprig of curry leaves
1 teaspoon mustard seeds
1 tsp cumin seeds
A big pinch of asafoetida
2 tbsp veg oil
Fresh coriander to garnish


Wash lentils till water runs clear. Add all dahl ingredients and cook for around 20 minutes or till lentils are soft. Set aside.

In a frying pan, heat oil. When hot, add mustard seeds, cumin seeds, curry leaves and asafoetida. When mustard seeds start to pop add onions and fry for around 3 minutes. Then add ginger and garlic and fry until mixture is golden brown. Add the spice mixture to the cooked lentils and stir. Garnish with fresh coriander, serve with green chillies and a wedge of lime.