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Turkish rice and lentil yoghurt soup with dukkah oil
Turkish rice and lentil yoghurt soup with dukkah oil
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Lentils: Nutrient-packed, low-fat wholegrains & legumes rich in protein, fiber, vitamins, & minerals.
Ingredients:
  • 4 garlic cloves, crushed
  • 187.50 ml rice and lentil mix (see note)
  • 1530.00 gm chicken style liquid stock
  • 30.00 ml plain flour
  • 500g tub plain Greek-style yoghurt
  • 1 egg, lightly beaten
  • 62.50 ml fresh mint leaves
  • 56.88 gm extra virgin olive oil
  • 2.50 gm ground cumin
  • 1/2 tsp ground coriander
  • 2 pinches sweet paprika
  • 40.00 ml pistachio kernels, roughly chopped
  • 3.00 gm sesame seeds
  • 1 tsp lemon rind, finely grated
  • 21.00 gm lemon juice
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Add onion and cook for 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Add rice and lentils and mix well. Pour in stock and 1 cup cold water. Cover and bring to a boil. Reduce heat to medium-low and simmer partially covered for 20 minutes until rice mixture is tender.
  • Prepare the Dukkah Oil by heating oil in a small frying pan over medium heat. Add cumin, coriander, paprika, pistachios, and sesame seeds. Sauté for 2 to 3 minutes until fragrant, then remove from heat and stir in lemon rind and juice.
  • Combine flour and 2 tablespoons of water in a blender until mixture is smooth. In a large heatproof bowl, mix yogurt with the egg and the flour mixture until smooth and well combined.
  • Gradually incorporate 1/2 cup of hot stock mixture into the yoghurt, whisking constantly. Lower the heat and pour the yoghurt mixture into the remaining stock, whisk until well combined. Cook gently for 5 minutes until warm (avoid boiling), then season with salt and pepper.
  • Drizzle dukkah oil over the soup and garnish with fresh mint leaves before serving.

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