Ladle of Love

Spiced Lentil and Rice Soup with Crispy Curry Leaves (gf, v)

This one blurs the lines a bit between what is and isn’t a soup – it more likely sits somewhere between a dhal and a loose risotto. But whatever you want to call it, it’s delicious, extremely comforting and has fast become a favourite dinner on chilly nights at my house.

SOUP

1 tablespoon butter
2 tablespoons olive oil
2 onions, finely diced
3 cloves garlic, finely chopped
1 teaspoon each ground turmeric and cayenne pepper
2 teaspoons each ground cumin and ground coriander
2 cups short grain white rice
2 cups split red lentils or cooked brown lentils
4 litres vegetable stock
zest and juice 1 lime
currants, to serve

CRISPY CURRY LEAVES

1 tablespoon olive oil
1 cup fresh curry leaves
½ teaspoon sea salt

SOUP: Melt the butter with the oil in a saucepan over a medium heat. Add the onion,