YOGURT SOUP WITH LENTILS AND RICE

Prep time 10 mins Cooking time 15 mins Serves 4-6 INGREDIENTS 100g brown rice 60g small green lentils 1.25 litres chicken stock 1 onion, finely grated 3 garlic cloves, crushed 500g thick natural yogurt 1 egg, lightly beaten 1 ½ tbsp plain flour, mixed with 2 tbsp cold water 80g cold butter, coarsely chopped 1 tbsp dried mint 2 tsp dried chilli flakes Finely grated rind and juice of 1 lemon Coarsely chopped flat-leaf parsley, mint and spring onions, to serve METHOD

Cook rice in a saucepan of simmering water for 5 mins, add lentils and cook until both rice and lentils are tender, 10-12 mins. Drain and set aside. Place stock, onion and garlic in a large saucepan over medium heat and bring to a simmer. Whisk yogurt and egg in a bowl until smooth, add flour mixture and a little hot stock and whisk to combine. Pour yogurt mixture into the pan, reduce heat to low and whisk until hot but not boiling, 1-2 mins. Season to taste. Melt butter in a saucepan over medium heat, add mint and chilli flakes and cook until golden, 2-3 min. Add rind and juice. Season. To serve, divide lentils and rice among bowls, top with yogurt soup, spoon butter mixture over and serve scattered with herbs and spring onions.