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