Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pour in enough olive oil to coat the base of a large pan and put over a medium heat. Cook the onions for a few minutes until softened, without browning. Add the parsley and coriander, and cook them down for a few minutes until wilted. Stir in the garlic and cook for a few more minutes until soft and translucent, again without browning.
Stir in the tamarind, paprika, tomato purée and butter, then add the flour and mix well. Fry for a few minutes, then pour in the stock and 1 litre of cold water, and season generously. Bring the contents of the pan to a rolling boil, then stir in the rice and lentils. Reduce the heat and simmer, without a lid, for 25-30 minutes or until the rice and lentils are cooked. If the soup seems too thick, add some boiling water (up to 300ml), a little at a time, until you reach a desired consistency.
Season, then serve immediately (it will continue to absorb more liquid if left to sit too long) with the dill and sliced spring onions scattered on top.