Turkish rice and lentil yoghurt soup with dukkah oil

Turkish rice and lentil yoghurt soup with dukkah oil

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Wholegrains and legumes, like lentils, are low in fat, high in carbohydrates and provide a great source of protein, fibre, vitamins and minerals.

The ingredient of Turkish rice and lentil yoghurt soup with dukkah oil

  1. 1 tablespoon extra virgin olive oil
  2. 1 brown onion, finely chopped
  3. 4 garlic cloves, crushed
  4. 3/4 cup rice and lentil mix (see note)
  5. 6 cups Massel chicken style liquid stock
  6. 1 1/2 tablespoons plain flour
  7. 500g tub plain Greek-style yoghurt
  8. 1 egg, lightly beaten
  9. 1/4 cup fresh mint leaves
  10. 1/4 cup extra virgin olive oil
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon ground coriander
  13. 2 pinches sweet paprika
  14. 2 tablespoons pistachio kernels, roughly chopped
  15. 1 teaspoon sesame seeds
  16. 1 teaspoon lemon rind, finely grated
  17. 1 tablespoon lemon juice

The instruction how to make Turkish rice and lentil yoghurt soup with dukkah oil

  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.
  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.
  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.
  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.
  5. Serve soup drizzled with dukkah oil and topped with mint.

Nutritions of Turkish rice and lentil yoghurt soup with dukkah oil

fatContent: 581.965 calories
saturatedFatContent: 36.5 grams fat
carbohydrateContent: 11.1 grams saturated fat
sugarContent: 43.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent: 71 milligrams cholesterol

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