Poh's rice kitchen

Poh’s Rice, Lentil, Lemon & Tomato Soup

I am using:

This is the best soup to use all of your left-over ingredients and it will taste brilliant.

Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2¼ tbsp Olive Oil

  • 1 Large Onion (red or brown)

  • 1 tsp Dried Chilli Flakes

  • 100 g Bacon, Ham or Pancetta

  • 2 Large Carrots (peeled, halved lengthways, sliced thinly)

  • 3¾ cup Diced Leftover Veg (E.G., Cabbage, Capsicum, Beetroot, Beetroot Leaves & Baby Spinach) (diced)

  • 1 tsp Yellow Mustard Powder

  • 4 Medium Tomatoes (fresh, diced)

  • 0.99 l Chicken or Veg Stock

  • ¾ cup Red Split Lentils

  • ¾ tsp Salt (to taste)

  • 1 Lemon (zest and juice)

  • 1 cup Any Variety SunRice Rice (cooked)

  • cup Flat Leaf Parsley, Mint or Coriander (roughly chopped)

  • 1 cup Greek Style Yoghurt (for serving)

Photo of Poh’s Rice, Lentil, Lemon & Tomato Soup


  • 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.

  • 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.

  • 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.

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