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Lemon-yoghurt soup with lentils, brown rice and herbs

Alice Storey & Emma Knowles
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

2 tsp

Chilli flakes, dried

3

Garlic cloves

60 g

Green lentils, small

1 tbsp

Mint, dried

1

Of 1 lemon, rind and juice

1

Onion

1

Egg

100 g

Brown rice

1 1/2 tbsp

Plain flour mixed with

80 g

Butter

500 g

Yoghurt, thick natural

1.25 litres (5 cups) chicken stock