0:15 Prep | 0:35 Cook | 4 Servings | Capable cooks
Wholegrains and legumes, like lentils, are low in fat, high in carbohydrates and provide a great source of protein, fibre, vitamins and minerals.
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
3/4 cup rice and lentil mix (see note)
6 cups Massel chicken style liquid stock
1 1/2 tablespoons plain flour
500g tub plain Greek-style yoghurt
1 egg, lightly beaten
1/4 cup fresh mint leaves
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 pinches sweet paprika
2 tablespoons pistachio kernels, roughly chopped
1 teaspoon sesame seeds
1 teaspoon lemon rind, finely grated
1 tablespoon lemon juice
Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes. Add garlic. Cook for 1 minute or until fragrant. Add rice and lentil mix. Stir to combine. Add stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until rice mixture is tender.
Meanwhile, make Dukkah Oil; Heat oil in a small frying pan over medium heat. Add cumin, coriander, paprika, pistachios and sesame seeds. Cook for 2 to 3 minutes or until fragrant. Remove from heat. Add lemon rind and juice.
Blend flour and 2 tablespoons water until smooth. Place yoghurt in a large heatproof bowl. Add egg and flour mixture. Whisk until smooth and combined.
Slowly add 1/2 cup hot stock mixture, 1 tablespoon at a time, to yoghurt mixture, whisking to combine. Reduce heat to low. Slowly add yoghurt mixture to remaining stock mixture. Whisk until combined. Cook for 5 minutes or until heated through (do not boil). Season with salt and pepper.
Serve soup drizzled with dukkah oil and topped with mint.