This recipe is a marriage between British and Indian ingredients to create a wholesome but spicy soup that is full of flavor. It's one of the best things for a cold or when you need a pick-me-up.
- 2 tablespoons vegetable oil
- 1 red onion, diced
- 1 red (bell) pepper, deseeded and diced
- 2 medium carrots, peeled and diced
- 1 medium sweet potato, peeled and diced
- 3 garlic cloves, crushed
- 1 red chilli, finely chopped
- a thumb-sized piece of ginger, peeled and finely chopped
- 1/2 teaspoon ground cumin
- 2 tablespoons medium curry powder
- 1 tablespoon balsamic vinegar
- 1 medium red apple, peeled and grated
- 1 x 14oz can of chickpeas, drained and rinsed
- heaped 1/2 cup dried red lentils
- 2 tablespoons tomato purée (paste)
- 6 1/2 cups vegetable stock
- heaped 1 cup basmati rice
- sea salt and ground black pepper
- coriander (cilantro) leaves, to serve
- Heat the oil in a large saucepan and add the onion, pepper, carrots, sweet potato, garlic, chilli and ginger. Cook over a medium heat for about 10 minutes, until the vegetables begin to soften. Stir in the cumin, curry powder, balsamic vinegar and apple and cook for a further 2 minutes.
- Add the chickpeas, lentils, tomato purée and vegetable stock. Bring to the boil, then simmer for 20 minutes.
- Meanwhile, fill another saucepan with water and cook the rice for 10 minutes, or until tender. Drain and rinse under cold water.
- Once the soup has had it’s time and the vegetables are tender, you can leave the soup chunky or blend until smooth
- Season with salt and pepper to taste. Serve with a portion of the cooked rice and topped with some fresh coriander leaves and more black pepper.