25 dkg of red lentil
1,2 l of water
1 big onion
1 big parsley root
½ a celery
2 carrots
1 small package of coconut milk (200 ml)
salt or soy sauce
1 flat small spoon of ground turmeric
1 flat small spoon of curry
200 ml of mirin


Cover lentils with water, add sliced vegetables and cook for 20 minutes. Then, add turmeric and curry and cook for another 20 minutes. When lentils and vegetables are soft, turn off the burner and add well mixed coconut milk and mirin. Then, blend everything and at the end add salt or soy sauce, whichever you prefer.