Rice, Lentil, Lemon and Tomato soup

Prep time

10min

Cook time

30min

This soup is an excellent way to use all of your leftover ingredients and enjoy a delicious taste.

Photo of Rice, Lentil, Lemon and Tomato soup

Ingredients:

2 tbsp Olive Oil
1 Large Onion (red or brown)
1 tsp Dried Chilli
2 Large Carrots (peeled, sliced thinly)
3 cup Diced Leftover Veg (E.G., Cabbage, Capsicum, Beetroot, Beetroot Leaves & Baby Spinach) (diced)
1 tsp Yellow Mustard Powder
4 Medium Tomatoes (fresh, diced)
1 l Chicken Or Veg Stock
½ cup Red Split Lentils
½ tsp Salt (OR to taste)
1 Lemon (Zest and juice)
1 cup Any Variety Sunrice Rice (cooked)
¼ cup Flat Leaf Parsley, Mint Or Coriander (roughly chopped)
1 cup Greek Style Yoghurt (for serving)

Method

In a 2-3L capacity saucepan, combine the olive oil, onion, garlic, chilli and bacon, over medium heat and cook until soft and fragrant but not browned.
Add the carrots, leftover veg, mustard powder, tomatoes and stock, then bring to the boil. Add the lentils and salt to cook until the lentils are tender. Add the lentils and salt to cook until the lentils are tender.
Stir through lemon juice and rice, then add more salt to taste if required. Serve hot garnished with any leftover herbs and a dollop of yoghurt.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.