Indian winter soup

• pearl barley↗100g g
• vegetable oil↗2 tbsp tbsp
• brown mustard seeds½ tsp tsp
• cumin seeds↗1 tsp tsp
• green chillies↗2

  deseeded and finely chopped

• bay leaf↗1
• cloves↗2
• cinnamon stick↗1 small

  small

• ground turmeric↗½ tsp tsp
• large onion↗1

  chopped

• garlic cloves↗2

  finely chopped

• parsnip↗1

  cut into chunks

• butternut squash↗200g g

  cut into chunks

• sweet potato↗200g g

  cut into chunks

• paprika↗1 tsp tsp
• ground coriander↗1 tsp
• red lentils↗225g
• tomatoes↗2

  chopped

• coriandersmall bunch

  chopped

• grated ginger1 tsp
• lemon juice↗1 tsp

Step-by-step instructions

1. 1

   Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

2. 2

   Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.