2 Tbsp cooking oil
1 large onion, peeled and finely diced
300 g (10 oz) lamb or beef), cut into
small chunks
1 tsp ground turmeric
90 g (3 oz /½ cup) dried kidney beans,
soaked in water for 2–3 hours
and drained
100 g (3½ oz / ½ cup) dried chickpeas,
soaked in water for 2–3 hours
and drained
75 g (2½ oz) Thai fragrant rice, soaked in
water for 30 minutes and drained
100 g (3½ oz / ½ cup) French (Puy) lentils
Salt to taste
Ground black pepper to taste
Greens
100 g (3½ oz) Chinese chives
100 g (3½ oz) coriander leaves (cilantro)
100 g (3½ oz) Chinese celery
100 g (3½ oz) dill
100 g (3½ oz) spinach
Garnishing (optional)
2 Tbsp cooking oil
1 onion, peeled and thinly sliced
Wash greens thoroughly and drain well, then finely chop them
together and set aside.
Heat 2 Tbsp oil in a large pot and fry onion over medium-low heat
until translucent and lightly browned.
Add meat and turmeric and fry until meat changes colour.
Add beans, chickpeas and 2 litres (64 fl oz / 8 cups) water. Simmer
for about 1½ hours, until pulses are tender.
Add rice, lentils and greens. Continue simmering, stirring
occasionally to prevent ingredients at the bottom from burning,
until lentils are tender.
Season to taste with salt and pepper just before serving and keep warm.
Prepare garnishing if using. Heat 2 Tbsp oil in a clean pan and fry sliced
onion until golden brown and aromatic.
Ladle soup into a serving bowl and top with fried onion if using.
Soaking the dried kidney beans
in water for at least 2 hours
before cooking shortens the
cooking time. The same goes for
dried chickpeas.
Wash rice well, then soak in
water for 30 minutes and drain
before cooking. This, too, helps to
shorten cooking time.
Wash and drain herbs, then
finely chop them together.
This could be done in a blender
(processor) to save time, but much
of the herb juices will also be lost.
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