Rice and vegetable aash with puy lentils
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Skip to ingredients
- olive oilfor frying
- 2 large onionsfinely chopped
- a large bunch flat-leaf parsleyfinely chopped
- a large bunch corianderfinely chopped
- 5 large cloves garliccrushed
- 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 dillfinely chopped
- a bunch spring onionsthinly sliced
Nutrition:
- kcal245
- fat11.5g
- saturates5.4g
- carbs25.4g
- sugars6.3g
- fibre5.9g
- protein7g
- salt0.5g
Method
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.
