A wholesome vegetarian feast with rice & red lentils
Tomato & Spinach Kitchari
A wholesome vegetarian feast with rice & red lentils
Yield: 6
Calories: 420kcal
Materials
- 130 g basmati rice (or white rice)
- 200 g split red lentils
- 1 white onion, chopped
- 1 thumb sized piece of ginger, peeled & finely grated
- 2 garlic cloves, crushed
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1-2 tsp medium chilli powder hot chill powder if you prefer
- 1.2 litres vegetable stock
- 150 g cherry tomatoes or 400g tin cherry or chopped tomatoes
- 200 g spinach or kale frozen spinach works too
Notes
- Rinse the rice & lentils under cold water until the water runs clear.
- Heat 1 tbsp oil in a large saucepan (wide based works really well)
- Add the chopped onion with a pinch of salt and fry gently over a medium heat for 10 minutes.
- Stir in the ginger, garlic, turmeric, coriander, half the cumin seeds and chilli powder and fry for 1 minute.
- Add the rice & lentils to the pan and pour in the stock, bring to a simmer then cover, turn down the heat and cook for 25 minutes, stirring occasionally.
- Add the tomatoes and spinach or kale. Allow to cook through for 5 minutes.
- Serve immediately with warm flatbread.