Recipe:Indian Winter Soup
From: BBC Good Food's Indian Winter Soup
Ingredients
- 2 tbsp vegetable oil
- 225g red lentils
- 100g pearl barley
- ½ tsp brown mustard seeds
- 1 tsp cumin seeds
- 2 cloves
- 1 small cinnamon stick
- ½ tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 bay leaf
- small bunch coriander, chopped
- 2 green chillies, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 large onion, chopped
- 1 parsnip, cut into chunks
- 200g butternut squash, cut into chunks
- 200g sweet potato, cut into chunks
- 2 tomato, chopped
- 1 tsp grated ginger
- 1 tsp lemon juice
Method
- Rinse the pearl barley and cook following pack instructions.
- When it is tender, drain and set aside.
- Meanwhile, heat the oil in a deep, heavy-bottomed pan.
- Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle.
- Tip in the onion and garlic, then cook for 5-8 mins until soft.
- Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices.
- Sprinkle in the paprika, ground coriander and seasoning, and stir again.
- Add the lentils, pearl barley, tomatoes and 1.7 litres water.
- Bring to the boil then turn down and simmer until the vegetables are tender.
- When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.