Mixed Pulses And Herb Soup
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
60 g
Mung Bean60 g
Split Pea60 g
Green Lentils60 g
Red Kidney Beans60 g
Chick Pea1
Salt1 medium
Onion (peeled and thinly sliced)140 g
Spinach60 g
Dill (fresh)60 g
Coriander (fresh)60 g
Parsley (fresh)60 g
Chives (fresh)60 g
Tarragon (fresh)110 g
Butter4 tbsps
Sunflower Oil3
Chickens1 tsp
Turmeric1 tbsp
Mint (dried)Directions:
1
Wash all the pulses in cold water, then soak them in cold water overnight
2
Wash the rice in several changes of cold water until the water remains reasonably clear
3
Drain the rice, tip into a bowl and add enough cold water to cover the rice
4
Add 1 teaspoon of salt
5
Leave to soak for 2 hours
6
Peel and chop the onion
7
Spread out the herbs and pinch off the leaves and tender stalks to separate them from the tougher stalks, discarding wilting and yellowing leaves
8
Wash them in plenty of cold water and use a salad spinner or shake well to get rid of excess water
9
Chop the herbs finely with a sharp, wide-bladed knife, reducing the mountain of leaves you started off with to a small mound
10
Set aside
11
If you chop the herbs in advance, keep them fresh by covering with a damp tea towel in the fridge
12
Wash all the pulses in cold water, then soak them in cold water overnight
13
Wash the rice in several changes of cold water until the water remains reasonably clear
14
Drain the rice, tip into a bowl and add enough cold water to cover the rice
15
Add 1 teaspoon of salt
16
Leave to soak for 2 hours
17
Peel and chop the onion
18
Spread out the herbs and pinch off the leaves and tender stalks to separate them from the tougher stalks, discarding wilting and yellowing leaves
19
Wash them in plenty of cold water and use a salad spinner or shake well to get rid of excess water
20
Chop the herbs finely with a sharp, wide-bladed knife, reducing the mountain of leaves you started off with to a small mound
21
Set aside
22
If you chop the herbs in advance, keep them fresh by covering with a damp tea towel in the fridge
23
Cooking Use a large, heavy-based saucepan (pulses expand considerably when cooked, so be sure your pan is big enough)
24
Put the pan on a medium to high heat, add the butter, then add the oil and fry the chopped onion until soft and golden
25
Drain the pulses and add them to the pan
26
Stir to coat the pulses thoroughly in oil
27
Add 1 litre/1 3/4 pints of the boiling water and bring back to the boil
28
Do not add salt at this stage
29
Cover the pan with a lid and reduce the heat
30
Simmer for approximately 1 1/2 hours until all the pulses are very tender
31
You should be able to squash any of the beans of peas between your thumb and forefinger
32
Drain the rice and add to the pan
33
Crumble the stock cubes and add to the pan with the rest of the water
34
Simmer for 30 minutes until the rice is completely cooked (you should not be able to see whole grains of rice), stirring occasionally to prevent the mixture from sticking to the bottom of the pan
35
Add the herbs and the turmeric
36
Taste and adjust the seasoning
37
Simmer gently on a low heat for a further 30 minutes, stirring frequently
38
It is important to cook this aash slowly so that the herbs' aroma can develop and diffuse into the mixture
39
Use a large, heavy-based saucepan (pulses expand considerably when cooked, so be sure your pan is big enough)
40
Put the pan on a medium to high heat, add the butter, then add the oil and fry the chopped onion until soft and golden
41
Drain the pulses and add them to the pan
42
Stir to coat the pulses thoroughly in oil
43
Add 1 litre/1 3/4 pints of the boiling water and bring back to the boil
44
Do not add salt at this stage
45
Cover the pan with a lid and reduce the heat
46
Simmer for approximately 1 1/2 hours until all the pulses are very tender
47
You should be able to squash any of the beans of peas between your thumb and forefinger
48
Drain the rice and add to the pan
49
Crumble the stock cubes and add to the pan with the rest of the water
50
Simmer for 30 minutes until the rice is completely cooked (you should not be able to see whole grains of rice), stirring occasionally to prevent the mixture from sticking to the bottom of the pan
51
Add the herbs and the turmeric
52
Taste and adjust the seasoning
53
Simmer gently on a low heat for a further 30 minutes, stirring frequently
54
It is important to cook this aash slowly so that the herbs' aroma can develop and diffuse into the mixture
55
Garnish Heat 3 tablespoons of the oil in a small frying pan/skillet, add the sliced onion and fry until light brown
56
Add the chopped garlic, stir and set aside
57
Heat the butter with the remaining oil in a separate small pan
58
Add the dried mint, stir and remove from the heat immediately
59
Pour the aash into a large soup bowl and garnish with the fried onion and mint
60
Heat 3 tablespoons of the oil in a small frying pan/skillet, add the sliced onion and fry until light brown
61
Add the chopped garlic, stir and set aside
62
Heat the butter with the remaining oil in a separate small pan
63
Add the dried mint, stir and remove from the heat immediately
64
Pour the aash into a large soup bowl and garnish with the fried onion and mint