Macrobiotic diary day 4: Curried red lentil soup

SHA's easy red lentil soup recipe. Rebecca McLaughlin-Duane
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Make a batch of this soup, freeze it and serve chilled as a summer starter or as a hearty main course.

Besides being rich in iron, protein and other nutrients, red lentils are easy to cook, as they require no pre-soaking.


1.5 cups of dried red lentils

10cm piece of kombu seaweed

1 clove of garlic, very thinly sliced

8 cups of water

1 leek, finely chopped

2 stalks of celery finely diced

2 carrots, diced

2 teaspoons of curry powder

¼ cup of umeboshi vinegar

1 tablespoon of fresh ginger juice

Freshly ground black pepper to taste

¼ cup of coarsely chopped parsley to garnish


1. Wash the lentils thoroughly in cold water and drain.

2. Bring the lentils, garlic, kombu, leek, celery and carrot to a boil in a large saucepan.

3. Stirring occasionally, simmer for 20 minutes or until the lentils become soft.

4. Skim any discoloured/dark foam from the top of the broth.

5. Remove and discard the kombu.

6. Add the curry powder, vinegar and ginger juice before simmering for a further 5 minutes.

7. If desired, add cubes of tofu or shiitake mushroom to complete the meal.

8. Season and garnish with a liberal sprinkling of fresh parsley.

For more recipes inspired by Shamadi restaurant, part of SHA Wellness Clinic in Spain go to

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