Name: Lemon-yoghurt soup with lentils, brown rice and herbs
Yield: 4 - 6
Ingredients: 100 gm (½ cup) brown rice; 60 gm small green lentils; 1.25 litres (5 cups) chicken stock; 1 onion, finely grated; 3 garlic cloves, crushed; 500 gm thick natural yoghurt; 1 egg, lightly beaten; 1½ tbsp plain flour mixed with 2 tbsp cold water; 80 gm butter, coarsely chopped; 1 tbsp dried mint; 2 tsp dried chilli flakes; Finely grated rind and juice of 1 lemon; To serve: coarsely chopped flat-leaf parsley, mint and spring onions

Ingredients

100 gm (½ cup) brown rice

60 gm small green lentils

1.25 litres (5 cups) chicken stock

1 onion, finely grated

3 garlic cloves, crushed

500 gm thick natural yoghurt

1 egg, lightly beaten

1½ tbsp plain flour mixed with 2 tbsp cold water

80 gm butter, coarsely chopped

1 tbsp dried mint

2 tsp dried chilli flakes

Finely grated rind and juice of 1 lemon

To serve: coarsely chopped flat-leaf parsley, mint and spring onions

Method

Main

1.Cook rice in a saucepan of simmering water for 5 minutes, add lentils and cook until both rice and lentils are tender (10-12 minutes). Drain and set aside.

2.Place stock, onion and garlic in a large saucepan over medium-high heat and bring to a simmer. Whisk yoghurt and egg in a bowl until smooth, add flour mixture and a little hot stock and whisk to combine. Pour yoghurt mixture into pan, reduce heat to low and whisk until hot but not boiling (1-2 minutes). Season to taste.

3.Melt butter in a saucepan over medium heat, add mint and chilli flakes, and cook until golden (2-3 minutes). Add rind and juice. Season to taste.

4.To serve, divide lentils and rice among bowls, top with yoghurt soup, spoon butter mixture over and serve scattered with herbs and spring onions.

Styling by Emma Knowles

Styling by Alice Storey