Rice, Lentil, Lemon and Tomato soup

Ingredients Method

Ingredients

2-3 tablespoons olive oil 1 large onion (red or brown) 1 teaspoon dried chilli 2 large carrots peeled, sliced thinly 3-4 cups diced leftover veg (e.g., cabbage, capsicum, beetroot, beetroot leaves & baby spinach) 1 teaspoon yellow mustard powder 4 medium fresh tomatoes, diced OR 400g tin crushed tinned tomatoes 1L chicken or veg stock ½ cup red split lentils ½ - 1 teaspoon salt OR to taste Zest and juice of 1 lemon 1 cup cooked any variety SunRice rice ¼ cup roughly chopped flat leaf parsley, mint or coriander (for serving) 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.