This soup is great with an added protein hit - try a soft-poached egg, shredded chicken or smoked trout.
100 gm(½ cup) brown rice60 gmsmall green lentils1.25 litres(5 cups) chicken stock1onion, finely grated3garlic cloves, crushed500 gmthick natural yoghurt1egg, lightly beaten1½ tbspplain flour mixed with 2 tbsp cold water80 gmbutter, coarsely chopped1 tbspdried mint2 tspdried chilli flakesFinelygrated rind and juice of 1 lemonTo serve:coarsely chopped flat-leaf parsley, mint and spring onions
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.
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.
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.
To serve, divide lentils and rice among bowls, top with yoghurt soup, spoon butter mixture over and serve scattered with herbs and spring onions.