Straight from the store cupboards, this is a delicious "winter warmer" but can be enjoyed all year. Rice and lentil is a classic mix, and always goes well with a little spice.
The extra 1/2 teaspoon of mustard seeds that are stirred in at the end provide an additional pleasant pop in the mouth.
Ingredients:
1 clove garlic, finely chopped
1 medium-large potato, diced into largish chunks
100g red lentils
100g wholegrain rice
1/2 tsp cumin seeds
1/2 x 2 tsp mustard seeds
1 tsp salt
1/2 tsp chilli flakes
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
750ml water
Heat a couple of tablespoons of oil in a soup pot and add in the 1/2 teaspoon of cumin seeds and one 1/2 teaspoon of mustard seeds. Have the heat at medium-high and when the seeds start to sizzle, stir in the onion and fry for about 5 minutes.
Now add in the potato, garlic, salt, chilli flakes, cumin powder, coriander powder, garam masala, turmeric powder and stir everything together to coat in the hot oil. Allow to cook for another couple of minutes.
Add in the lentils, rice and water and bring to the boil. Cover and cook for 10 minutes or so until the rice is cooked. If it seems too dry, feel free to add more water. Check the seasoning and add more salt if needed.
Take off the heat and stir in the second 1/2 teaspoon of mustard seeds and leave to stand for a minute before serving.
This will serve 2 people as a hearty thick, almost stew like, soup, which can be easily thinned out with the addition of some water or plant milk. Also the rice and lentil portions can easily go up or down, just adjust the water.