Rice, Lentil, Lemon and Tomato soup

Ingredients

• 2 tbsp Olive Oil
• 1 Large Onion, red or brown
• 1 tsp Dried Chilli
• 2 Large Carrots, peeled, sliced thinly
• 3 cup Diced Leftover Veg (E.G., Cabbage, Capsicum, Beetroot, Beetroot Leaves & Baby Spinach), diced
• 1 tsp Yellow Mustard Powder
• 4 Medium Tomatoes, fresh, diced
• 1 l Chicken Or Veg Stock
• 0.5 cup Red Split Lentils
• 0.5 tsp Salt, OR to taste
• 1 Lemon, Zest and juice
• 1 cup Any Variety Sunrice Rice, cooked
• 0.25 cup Flat Leaf Parsley, Mint Or Coriander, roughly chopped
• 1 cup Greek Style Yoghurt, for serving

Method

1. In a 2-3L capacity saucepan, combine the olive oil, onion, garlic, chilli and bacon, over medium heat and cook until soft and fragrant but not browned.
2. Add the carrots, leftover veg, mustard powder, tomatoes and stock, then bring to the boil. Add the lentils and salt to cook until the lentils are tender. Add the lentils and salt to cook until the lentils are tender.
3. Stir through lemon juice and rice, then add more salt to taste if required. Serve hot garnished with any leftover herbs and a dollop of yoghurt.