I have just made this for the first time and it was so delicious that I have to put it here immediately! I have adapted it from the wonderful ‘Leon’ cookbook by Allegra McEvedy – more recipes to follow….
Makes enough for 4 to 6 hungry people
130g brown lentils
1 heaped teaspoon vegetable bouillon stock powder
1 x 400g tin of chickpeas
1 large red onion, diced
1 x 400g tin of chopped tomatoes
1 heaped teaspoon garam masala
1 teaspoon turmeric
2 tablespoons harissa paste
1.5 tablespoons lemon juice
50g white basmati rice
2 tablespoons plain flour
handful of flat leaf parsley, chopped
salt and pepper
Soak the lentils in cold water for one hour and then drain.
Drain the chickpeas, place in a large pan and cover with 1.5 litres water and the stock powder. Add the onions and bring to the boil.
Add the tomatoes, lentils, garam masala, turmeric and harissa – cook for 20 mins until lentils are tender.
Add the rice and cook for a further 10 mins.
Meanwhile, gradually mix the flour with 4 tablespoons of water and then add 4 tablespoons of stock from the soup.
Add the lemon juice and gradually stir in the flour mixture – make sure that the soup is not boiling at this point.
Add the parsley, salt and pepper and give it a good stir. Have a taste and adjust any seasoning as necessary.
Absolutely delicious! I think it would also be fantastic with a lamb shank or two added and simmered for a couple of hours to make a really hearty stew – will be trying this very soon!