Friday - - RECIPE CARDS -

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.

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