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 chili, 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, chili, and ginger. Cook over 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 its 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.