Ingredients
- olive oil for frying
- onions 2 large, finely chopped
- flat-leaf parsley a large bunch, finely chopped
- coriander a large bunch, finely chopped
- garlic 5 large cloves, crushed
- unsweetened tamarind paste 1 tbsp
- paprika 2 tsp
- tomato purée 3 tbsp
- butter 75g
- plain flour 1 heaped tbsp
- vegetable stock 1 litre
- basmati rice 100g
- dried puy lentils 100g
- dill a small bunch, finely chopped
- spring onions a bunch, thinly sliced
Method
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Step 1
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.
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Step 2
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.
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Step 3
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.
Nutritional Information
- Kcals 245
- Fat 11.5g
- Saturates 5.4g
- Carbs 25.4g
- Sugars 6.3g
- Fibre 5.9g
- Protein 7g
- Salt 0.5g