Rice and Vegetable Aash with Lentils

Olive oil for frying
2 large white or yellow onions, very finely diced
1 2/3 cups finely chopped flat-leaf parsley
2 cups finely chopped fresh cilantro
5 large garlic cloves, crushed
3 teaspoons unsweetened tamarind paste
2 teaspoons paprika
3 tablespoons tomato paste
1/3 cup butter
1 heaped tablespoon all-purpose flour
1 quart vegetable stock
1 quart cold water
1/2 cup basmati rice
1/2 cup uncooked French green/Puy lentils
Sea salt flakes and freshly ground black pepper

Garnish:
1 small pack/about 1 ounce dill, finely chopped
1 bunch scallions, thinly sliced

Place a large saucepan over medium heat.  Pour in enough olive oil to coat the bottom of the pan.  Add the onion and cook for a few minutes until softened and translucent, without browning.

Add the fresh herbs and cook them down for a few minutes, until they are completely wilted and resemble cooked spinach.  Stir in the garlic and cook for a few more minutes until soft and translucent without browning.

Add the tamarind, paprika, tomato paste, and butter to the pan, stirring them in to combine.  Then add the flour and mix well.  Let this fry for a few minutes, then pour in the stock and the cold water and season generously with salt and pepper.

Bring the contents of the saucepan to a rolling boil, then stir in the rice and lentils.  Reduce the heat and simmer uncovered for 25 to 30 minutes, or until the rice and lentils are cooked.  If the soup seems too thick, add boiling water (up to 1 1/4 cups), a little at a time, until you reach the desired consistency.  Taste and adjust the seasoning to taste, then serve immediately (it will continue to absorb more liquid if left to stand), scattered with the dill and sliced scallions.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor changes