Fast Recipes

Lemon-yoghurt soup with lentils, brown rice and herbs

Australian Gourmet Traveller fast recipe for lemon-yoghurt soup with lentils, brown rice and herbs.

By Alice Storey & Emma Knowles
  • Serves 4 - 6
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Lemon-yoghurt soup with lentils, brown rice and herbs


  • 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


  • 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.