SOUP KITCHARI

Ingredients:
1 ½ tbsp red lentils or yellow split peas
¾ tbsp basmati rice brown or white
4cm piece of leek
½ piece of celeriac cubed
¼ piece of a whole pumpkin cubed
Or a similar amount of potatoes and carrots or any other root vegetables you have on hand
A large leaf of kale or silverbeet shredded
Coriander chopped
1 tbsp ghee
400ml of chicken bone broth or homemade chicken stock
Salt and pepper
2 tsp of spice mix (recipe below)

Wash and soak lentils and rice in water for at least 3 hours (overnight preferably).

Fry leeks and spices in the ghee until the leeks are soft. Add more ghee if the mixture is too dry and starts to catch. Add soaked and drained lentils and rice and the broth or chicken stock. Simmer for 15-20 minutes with lid on. Add root vegetables and salt to taste. Simmer until vegetables are cooked. Add kale and simmer for a few more minutes until cooked. Serve with chopped coriander.

Spice mix:
5 cloves
5 tsp coriander seeds
½ tsp cumin seeds
½ tsp mustard seeds, black
1 small (1.5 inch) piece of a cinnamon stick
2 tsp turmeric

Put everything in a spice blender except turmeric and blend to a powder (if you don’t have whole spices don’t worry just use powdered). When blended add turmeric.