Are you looking to add more legumes to your diet but unsure if they can be tasty? Well, we've got a fantastic recipe for you from Olive magazine that will make you fall in love with lentils! Lentils, those versatile and edible seeds from the legume family, come in various colors and offer incredible nutrition. They are not only cost-effective and easy to prepare but also packed with protein, fiber, vitamins, and minerals including folate, potassium, selenium, and iron. Additionally, lentils contain prebiotic fiber that supports good digestive health by nurturing the growth of beneficial bacteria in your gut. And guess what? When combined with rice in this recipe, you get a meal that covers all essential amino acids, making it a complete and nourishing delight.
Olive oil for frying
2 large onions, finely chopped
A large bunch of flat-leaf parsley, finely chopped
A large bunch of coriander, finely chopped
5 large cloves of garlic, crushed
1 tbsp unsweetened tamarind paste
2 tsp paprika
3 tbsp tomato purée
1 heaped tbsp plain flour
1 litre vegetable stock
100g basmati rice
100g dried puy lentils
chopped dill and sliced spring onions
Heat enough olive oil to coat the base of a large pan over medium heat.
Add the onions and cook until softened without browning.
Stir in the parsley and coriander, cooking them down until wilted.
Mix in the garlic and cook for a few more minutes until soft and translucent, ensuring no browning occurs.
Stir in the tamarind, paprika, tomato purée, and butter, then add the flour and mix well.
Fry the mixture for a few minutes, then pour in the vegetable stock and 1 liter of cold water. Season generously.
Bring the pan to a rolling boil, then stir in the rice and lentils.
Reduce the heat and let the mixture simmer without a lid for 25-30 minutes, or until the rice and lentils are cooked to perfection.
If the soup appears too thick, gradually add boiling water (up to 300ml) until you reach the desired consistency.
Season the dish to taste, ensuring the flavors are just right.
Serve immediately to enjoy the flavors at their peak. Note that the soup will continue to absorb more liquid if left to sit for too long.
Sprinkle the dish with freshly chopped dill and thinly sliced spring onions for an added burst of freshness.
With this Vegetable Aash recipe enriched with puy lentils, you'll discover the delightful fusion of flavours, textures, and wholesome nutrition. Don't be afraid to dive into the world of legumes; they are a plant-based powerhouse waiting to fuel your body with goodness. Try this recipe and experience the magic of lentils in a dish that will have you coming back for seconds!