• olive oil for frying
  • 2 large onions, finely chopped
  • a large bunch flat-leaf parsley, finely chopped
  • a large bunch coriander, finely chopped
  • 5 large cloves garlic, crushed
  • 1 tbsp unsweetened tamarind paste
  • 2 tsp paprika
  • 3 tbsp tomato purée
  • 75g butter
  • 1 heaped tbsp plain flour
  • 1 litre vegetable stock
  • 100g basmati rice
  • 100g dried puy lentils
  • a small bunch dill, finely chopped
  • a bunch spring onions, thinly sliced


  • 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.

  • 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.

  • 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.


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