Mulligatawny

Instructions

1. Put 25 g of red lentils and 15 g of basmati rice in a sieve and rinse under cold running water for a minute, until the water runs clear. Drain well and set aside.
2. Melt 2 tsp of ghee in a small heavy saucepan over medium-low heat. Add 60 g of finely chopped onion, 50 g of diced carrot and 30 g of diced celery with a pinch of salt and sweat gently for 8 minutes, stirring, until soft and translucent but not coloured.
3. Stir in 1 clove of crushed garlic, 1 tsp of grated ginger and 1.5 tsp of Madras curry powder. Fry for 1-2 minutes, stirring constantly so the spice toasts in the fat and smells fragrant rather than raw or scorched.