Terrance’s Sri Lankan Parippu
Recipe by Terrance. Written by Momo.
Terrance is a close friend of mine from Sri Lanka. We first met at Upbeat when he was a participant, and now he works full-time for the Red Cross.
One day, we cooked together at home, and he taught me how to make Parippu, a traditional red lentil curry.
One ingredient in this dish that surprised me was leeks. I asked if he used leeks because he now lives in the UK, but he explained that leeks grow well in the cooler hills of Sri Lanka. They were actually introduced during the British colonial period. It was a wonderful reminder of how much history can be hidden within everyday food.
When we introduced Parippu at Upbeat, its beautiful aroma quickly filled the kitchen. Volunteers and staff kept coming in, asking, “What smells so good?”
The coconut milk in the dish softens the spices, so the curry was mild, sweet, and very approachable for everyone’s palette. It was popular with everyone, and several participants even came back for second and third helpings.
A simple lentil curry, taught by a friend, had travelled from a home kitchen to our community table. The leek had made its own journey, too. What began long ago as an imported vegetable came back to us not as a symbol of empire, but as a warm meal shared by everyone around the same table.
Terrance’s Recipe
Ingredients (serves 4):
120g red lentils
1 garlic clove, crushed
¼ tsp turmeric
½ leek, chopped
100-150ml coconut milk
500ml hot water, plus extra if needed
1 tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of chilli flakes
½ small onion, finely chopped
Salt and black pepper to taste
Method
Rinse the lentils thoroughly. Place the red lentils in a sieve and rinse under cold running water until the water runs clear. This helps remove any dust and excess starch.
Start the soup base. Add the rinsed lentils to a large saucepan along with the crushed garlic and turmeric. Pour in enough water to cover the ingredients by a few centimetres.
Add the leek and bring to a boil. Stir in the chopped leek and place the pan over medium heat. Bring the mixture to a gentle boil, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
Simmer until the lentils are soft. Once boiling, reduce the heat to low and allow the soup to simmer for 20-25 minutes. Stir occasionally as the lentils cook and begin to break down, creating a thick and creamy texture.
Adjust the consistency. Check the soup regularly and add a little more hot water if it becomes too thick. Continue cooking until the lentils are completely tender and you have reached your preferred consistency.
Add the coconut milk. Pour in the coconut milk and season with salt to taste. Stir well to combine and allow the soup to simmer gently for a further 5 minutes so the flavours can blend together.
Prepare the tempering. While the soup is simmering, heat the oil in a small frying pan over medium heat.
Toast the spices. Add the mustard seeds and cook until they begin to pop and release their aroma.
Cook the onions and spices. Add the cumin seeds, chilli flakes and finely chopped onion. Fry for 5-7 minutes, stirring frequently, until the onions are soft, golden brown and slightly caramelised.
Finish the soup. Carefully pour the spiced onion mixture into the soup. Stir gently to distribute the flavours evenly throughout the pot. Add black pepper to taste, if using.
Serve. Taste and adjust the seasoning if needed. Serve hot with rice, crusty bread, or flatbreads for a comforting meal.
