Flavours of Cyprus Soup
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A flavoursome and satisfying soup of brown rice, lentils and vegetables with the traditional Cypriot flavourings of lemon and mint.
Very nutritious, providing plenty of fibre and a full protein compliment through the combination of whole rice and lentils.
Serves four.
Very nutritious, providing plenty of fibre and a full protein compliment through the combination of whole rice and lentils.
Serves four.
Ingredients
1 tbsp (approx) olive oil 
1 medium to large onion, diced not too small
1 large carrot, chopped into coins
2 cloves garlic, finely diced
2 large tomatoes, in large dice
125g brown rice
150g yellow split lentils (or another kind of lentil), rinsed 3 times
1 veg stock cube
1 heaped teaspoon dried mint
750ml boiling water
1 small/medium courgette, in chunks
salt and pepper to taste
1/2 lemon (juice)
Directions
1. Heat oil in a pot. Saute the onions, with a little salt, until the onions become transparent.
2. Add the tomato, carrots, and garlic. Let simmer for 2 minutes.
3. Add water (you will probably want to add more later to achieve the right ratio of liquid to solid ingredients), stock cube, rice, lentils, mint and black pepper to taste.
4. After ten minutes, add the chopped courgette and leave for a further 15 to 20 minutes to simmer.
5. Finally, turn off the heat and squeeze into the pot the juice of half a lemon (or to taste), stir and serve.
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