This is the perfect dish for a cold and rainy evening indoors. Wholesome, filling and full of protein from those lovely lentils. This dish wont leave you hungry.
Ingredients (serves 4-5):
1 onion
2 celery sticks (large)
Green lentils 1 cup
Basmati rice 1/2 cup
1 vegetable stock cube
Fresh coriander (large bunch)
Ground pepper 1 tsp
Saffron (or substitute with turmeric) 1 tsp
Salt 1 tsp
Tomato puree 70g
Plain flour 2 tsp
Method:
- If you’re using dried lentils, rinse the lentils and soak in hot water until soft then rinse and drain.
- Dice the onion and add into a deep saucepan, add the saffron, salt and pepper.
- Chop the coriander finely along with the celery and add to the saucepan
- Add the lentils and rice then pour 600 ml of water, you can add more if you prefer the soup to be runnier.
- Cook the ingredients on a medium heat
- Add the tomato puree and veg stock to the soup mix and leave to cook.
- Once the rice and veg have cooked through, separately mix the flour with a table spoon of water and mix thoroughly. Add this to the soup and stir quickly to avoid the flour from getting lumpy, this will thicken the soup and help carry the flavours.
- Taste to check and once ready, serve with some bread and dates on the side.