1/2 teacup cup red split lentils (boil for 10 minutes)
3 large carrots, peeled and chopped
1 potato peeled and chopped
1 teacup of cooked butterbeans (frozen are good, although canned can be used)
1 large teaspoon of mango chutney
1 large teaspoon of lime pickle
1 handful of brown rice
a little salt and pepper.
1 vegetable stock cube
1/2 teaspoon tumeric
1/4 teaspoon of garlic granules
1 tablespoon of olive oil
1 teaspoon of curry powder.
First thoroughly wash then boil the dried split lentils for 10 minutes in a medium sized saucepan together with 1/2 teaspoon of turmeric.
While the lentils are boiling, finely chop an onion then fry in 1 large tablespoon of olive oil in a large saucepan. Then when the onion is lightly browned add a peeled and chopped potato and a peeled and sliced carrot. Then simmer for 5 minutes, adding a teaspoon of curry powder, a little salt and a generous sprinkling of pepper. Add a handful of rice, and the butter beans and simmer for a couple of minutes.
Then add the boiled lentils together with the water that you used to boil the lentils in. Add a stock cube, and a pint of boiling water together with a teaspoon of mango chutney and a teaspoon of lime pickle to give the soup some flavour.
Simmer for 18 minutes with the lid on the large saucepan.