Winter mulligatawny

• rapeseed oil↗2 tbsp tbsp
• onions↗2

  (350g), chopped

• ginger↗1 tbsp finely chopped tbsp

  finely chopped

• garlic cloves↗2 large

  finely grated

• red chilli↗1

  deseeded and chopped

• medium curry powder↗2 tbsp tbsp
• cumin seeds↗1 tsp tsp
• hot vegetable stock↗1½ litres litres

  made with 1 tbsp bouillon powder

• passata↗500ml ml
• carrots↗320g g

  diced

• celery sticks↗2

  chopped

• dried red lentils↗180g g
• brown basmati rice↗100g g
• turkey↗200g cooked g

  or chicken, chopped

• coriander15g g

  chopped

• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan over a medium heat and cook the onions for 10 mins, stirring frequently until softened and starting to turn golden.

2. 2

   Stir in the ginger, garlic and chilli, and cook for a minute more. Add the curry powder and cumin seeds, stir well, then pour in the hot vegetable stock and passata and stir again.

3. 3

   Tip in the carrots, celery, lentils and rice, mix well and bring to the boil. Once boiling, reduce the heat, cover and cook for a further 10 mins until the lentils, veg and rice are tender.

4. 4

   Remove from the heat, stir in the coriander and lemon juice, and ladle into bowls. Leftovers will keep chilled for up to three days, or freeze for up to three months. Reheat in a pan with a splash of water until piping hot.