About the Recipe
Perfect for a simple supper with friends
Ingredients
3 sweet potatoes (peeled and chopped)
180g of red lentils (rinsed and drained)
1 large red or white onions (roughly chopped)
1-2 cloves of garlic (optional)
Inch of raw ginger
Rock salt and black pepper
Vegetable stock cube
Tablespoon of red pepper paste
Tsp of Tamarind paste
Cumin powder
Coriander powder
Japanese sticky rice or basmati
2 Broccoli heads (chopped) or your veg of choice
Ghee
Preparation
Wash rice so it runs clear, then cover with water and place on the hob on a high heat. Add seasoning and lower heat once boiling. Keep tasting to check the consistency and add more water should you need. Sticky rice takes a little longer to cook than basmati.
Parboil broccoli and then oven cook with a little ghee/olive oil salt, pepper and cumin.
Place chopped onion, garlic, ginger, sweet potato, lentils, stock cubes, red pepper paste, tamarind, ghee and spices in the pot. Cover with plenty of water and place on the stove. Once the pressure cooker is pressurised, cook for a further 3 minutes. Then turn off the heat and allow it to depressurise.Â
Once the pressure is released, either blend it up with a hand blender or place in a food processor to blend. If the soup is too runny, place it back on the stove and cook it until some of the liquid is reduced.Â
Serve with your chosen greens on top and the sticky rice on the side.