I have just seen a ‘backlog’ of coriander in my fridge and wondered what to do with it. After a few moments I remembered a gorgeous dish I selected with my fellow judges for the UK TV series - People’s Cook Book. Rushta is a wonderful, flavoursome soup originating from the Lebanon. It freezes well too.
Rushta
Serves 4
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4 large cloves of garlic, finely chopped
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½ bunch of coriander, chopped (leaves and stems), finely chopped
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1 tsp freshly ground coriander seeds, ground
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1 litre vegetable stock
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250g Puy lentils, cooked
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100g mini pasta shapes or broken pasta
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200g spinach chopped (optional)
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Juice of one fresh lime/lemon
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Freshly ground black pepper and sea salt
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Sprinkle of chilli flakes (optional)
Fry the garlic and the chopped, fresh coriander. Add the ground coriander and cook for a minute. The mixture should look gently browned. Add the vegetable stock and cook for a further two or three minutes. Add the lentils, chilli - if using- and the mini pasta shapes. Two minutes before the pasta has finished cooking add the chopped spinach. Add the lime/lemon juice just before serving. Taste. Adjust seasoning and serve.