Red lentil paste is the foundation of a soup I eat almost every day. I boil some diced peppers, onions, tomatoes for about 20 minutes until most fluid is gone, add bean paste, extra jarred tomato sauce, tamari, and lots of spices (I like it hot). Sometimes I throw in some frozen spinach or diced zucchini. One day I’ll get enough of this soup but that day is not around the corner.
Fanatic Cook
Fanatic Cook 
Lovely, I’ve made your wonderful pastes for many a moon now, but not much lately. UNTIL TODAY due to this great reminder will whip some up this afternoon. Thank you with big smile!
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Big smile back!
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