• Ingredients: 27
  • Serves: 6
  • Prep: Approximately 1 hour, plus soaking
  • Bake: Approximately 2 1/2 hours

Mixed pulses and herb soup with sunflower oil, medium onion, peeled and thinly sliced, large cloves of garlic, finely chopped, g/ 3/4 oz butter, dried mint. To make this mixed pulses and herb soup for 6 persons you will need Approximately 1 hour, plus soaking for preaparation and Approximately 2 1/2 hours for baking.

Ingredients

Ingredients

  • 50 g/2 oz mung beans
  • 50 g/2 oz split peas
  • 50 g/2 oz green lentils
  • 50 g/2 oz red kidney beans
  • 50 g/2 oz black-eyed beans
  • 50 g/2 oz chick peas
  • 50 g/2 oz rice
  • Salt and black pepper
  • 1 large onion
  • 150 g/5 oz spinach or
  • 100 g/ 3 1/2 oz fresh dill
  • 100 coriander cilantro
  • 100 g/ 3 1/2 oz fresh parsley
  • 100 g/ 3 1/2 oz fresh chives
  • 50 g/2 oz fresh tarragon
  • 30 g/ 1 oz fresh marzeh
  • 50 g/2 oz butter
  • 4 tbsps. sunflower oil
  • 2 litres/3 1/2 pints boiling water
  • 3 chicken/vegetable stock cubes
  • 1 tsp. turmeric

Garnish

Assembly:

  • Ingredient info: Dried hibiscus flowers, also called Jamaica flowers, are available at some natural foods stores and at Latin markets. Look for canned chipotle chiles and Cotija cheese at better supermarkets and at Latin markets.

Directions

  1. Step 1 Wash the rice in several changes of cold water until the water remains reasonably clear. Drain the rice, tip into a bowl and add enough cold water to cover the rice.

    For this step you will need

  2. Step 2 Spread out the herbs and pinch off the leaves and tender stalks to separate them from the tougher stalks, discarding wilting and yellowing leaves.
  3. Step 3 Wash them in plenty of cold water and use a salad spinner or shake well to get rid of excess water.

    For this step you will need

  4. Step 4 Chop the herbs finely with a sharp, wide-bladed knife, reducing the mountain of leaves you started off with to a small mound.
  5. Step 5 Set aside. If you chop the herbs in advance, keep them fresh by covering with a damp tea towel in the fridge.

Cooking

  1. Step 6 Use a large, heavy-based saucepan (pulses expand considerably when cooked, so be sure your pan is big enough).
  2. Step 7 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.

    For this step you will need

  3. Step 8 Drain the pulses and add them to the pan. Stir to coat the pulses thoroughly in oil. Add 1 litre/1 3/4 pints of the boiling water and bring back to the boil.

    For this step you will need

  4. Step 9 Do not add salt at this stage. Cover the pan with a lid and reduce the heat. Simmer for approximately 1 1/2 hours until all the pulses are very tender.
  5. Step 10 Drain the rice and add to the pan. Crumble the stock cubes and add to the pan with the rest of the water.

    For this step you will need

  6. Step 11 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.
  7. Step 12 Add the herbs and the turmeric. Taste and adjust the seasoning. Simmer gently on a low heat for a further 30 minutes, stirring frequently.

    For this step you will need

  8. Step 13 It is important to cook this aash slowly so that the herbs’ aroma can develop and diffuse into the mixture.

Garnish

  1. Step 14 Heat 3 tablespoons of the oil in a small frying pan/skillet, add the sliced onion and fry until light brown.

    For this step you will need

  2. Step 15 Add the chopped garlic, stir and set aside. Heat the butter with the remaining oil in a separate small pan.

    For this step you will need

Nutrition information

Calories 498 Carbohydrates 47 g (16%)
Fat 29 g (45%) Protein 16 g (33%)
Saturated Fat 9 g (44%) Sodium 726 mg (30%)
Polyunsaturated Fat 8 g Fiber 14 g (55%)
Monounsaturated Fat 11 g Cholesterol 25 mg (8%)