Ingredients
Method
1.Cook rice in a saucepan of simmering salted water for 5 minutes, add lentils and cook until both rice and lentils are tender (10-12 minutes). Drain and set aside.
2.Place stock, onion and garlic in a large saucepan over medium-high heat and bring to a simmer.
3.Whisk yoghurt and egg in a bowl until smooth, add flour mixture and a little hot stock and whisk to combine.
4.Pour yoghurt mixture into saucepan of stock, reduce heat to low and whisk until hot but not boiling (1-2 minutes) then season to taste.
5.Melt butter in a saucepan over medium heat, add mint and chilli flakes and cook until golden (2-3 minutes). Add lemon zest and juice, mix and season to taste.
6.To serve, divide lentils and rice among bowls, top with yoghurt soup, spoon butter mixture over and serve scattered with herbs and spring onions.
