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How to make Turkish rice and lentil yoghurt soup with dukkah oil

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 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

Dukkah oil

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 Serve soup drizzled with dukkah oil and topped with mint.