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Lemon-yoghurt soup with lentils, brown rice and herbs

This soup is great with an added protein hit - try a soft-poached egg, shredded chicken or smoked trout.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • To serve, divide lentils and rice among bowls, top with yoghurt soup, spoon butter mixture over and serve scattered with herbs and spring onions.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Apr 2014

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