Curried Chicken, Lentil & Rice Soup

Pop your lentils and rice in a sieve and rinse under cold water until the water runs clear.

Tip them into a large saucepan and top it up with the water. Set the pan over a medium heat and bring the water up to a boil, then skim any scum off the top with a wooden spoon.

Turn the heat down to a simmer, then add your ground turmeric and chicken thighs. Simmer the mixture, uncovered, for 25 mins.

Meanwhile, peel your ginger and chop it into 2mm wide matchsticks. Peel and finely slice your garlic.

Heat the vegetable oil in a large frying pan set over a medium heat and add your ginger, garlic, cumin seeds and curry leaves. Cook for a minute until the seeds and the curry leaves pop, but before the garlic takes on colour. Switch off the heat, then stir through your chilli powder. This is your spiced-infused oil.

Remove the chicken from the saucepan and use two forks to shred it into pieces. Return it to the saucepan with the lentils, rice and turmeric broth. Add the yoghurt and pour in ¾ of the spice-infused oil. Give it a mix, then season it to taste with salt.

To serve, divide the soup between bowls, drizzle over some remaining spice-infused oil and finish with some fresh coriander leaves.