- 2 tbsp vegetable oil
- 1 red onion, diced
- 1 red (bell) pepper, deseeded and diced
- 2 medium carrots, peeled and diced
- 1 medium sweet potato, peeled and diced
- 3 garlic cloves, crushed
- 1 red chilli, finely chopped
- a thumb-sized piece of ginger, peeled and finely chopped
- ½ tsp ground cumin
- 2 tbsp medium curry powder
- 1 tbsp balsamic vinegar
- 1 medium red apple, peeled and grated
- 1 x 400g/14oz can of chickpeas, drained and rinsed
- 100g/3½oz/heaped ½ cup dried red lentils
- 2 tbsp tomato purée (paste)
- 1.5 litres/52fl oz (6½ cups)
- vegetable stock
- 190g/6¾oz (heaped 1 cup) basmati rice
- sea salt and ground black pepper
- coriander (cilantro) leaves, to serve
- Heat the oil in a large saucepan and add the onion, pepper, carrots, sweet potato, garlic, chill and ginger.
- Cook over a medium heat for about 10 minutes, until the vegetables begin to soften.
- Stir in the cumin, curry powder, balsamic vinegar and apple and cook for a further 2 minutes.
- Add the chickpeas, lentils, tomato purée and vegetable stock. Bring to the boil, then simmer for 20 minutes.
- Meanwhile, fill another saucepan with water and cook the rice for 10 minutes, or until tender. Drain and rinse under cold water.
- Once the soup has had it’s time and the vegetables are tender, you can leave the soup chunky or blend until smooth. I sometimes like to blend half so it’s somewhere in-between. Season with salt and pepper to taste. Serve with a portion of the cooked rice and topped with some fresh coriander leaves and more black pepper.
Serves 4-6 / Approximate cost* per portion: 70p
Recipe taken from Great British Vegan by Aimee Ryan, White Lion Publishing.
*Approximate cost based on 6 portions and calculated using average prices from three main supermarket retailers in the UK. Price data accurate as of December 2021.