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Kitchiri recipe

20 ratings

An Indian-spiced lentil and rice kedgeree that’s traditionally eaten for breakfast but is equally good as a midweek meal. Top with a spoonful of the cooling soya yogurt raita just before serving. See method

Serves 4
20 mins to prepare and 25 mins to cook
396 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

For the kitchiri

60g (2 1/2oz) red split lentils, rinsed
225g (7 1/2oz) basmati rice, rinsed
1 tsp turmeric
6 cloves
1 vegetable stock cube, crumbled
100g frozen peas
3 tbsp balti curry paste
juice of 1 small lemon
2 onions, finely sliced
2 tbsp sunflower oil
2.5cm (1inch) piece fresh ginger, peeled and cut into thin strips
handful chopped coriander leaves

For the raita

125ml (4fl oz) plain unsweetened soya yogurt
5cm (2 inch) piece cucumber, seeded and diced
1 garlic clove, minced

If you don't have red lentils, you can try using green lentils instead

Each serving contains

Energy
1670kj
396kcal 20%
Fat
10g 15%
Saturates
1g 6%
Sugars
8g 8%
Salt
1.2g 21%

of the reference intake
Carbohydrate 67.3g Protein 12.9g Fibre 6.2g

Method

Put the lentils in a saucepan and cover generously with water. Bring to the boil, turn the heat down, part-cover with a lid and simmer for 15–20 minutes until tender, then drain.
Meanwhile, put the rice in a saucepan and pour over enough water to cover by 1.5cm (3/4 inch). Stir in the turmeric and cloves and bring to the boil, then stir in the stock cube. Turn the heat to low, cover, and simmer for 10–12 minutes, adding the peas 4 minutes before the end of cooking time, or until the rice is tender. Pick out the cloves, stir in the curry paste and lemon juice, turn off the heat, and leave to sit for 5 minutes, covered. Stir the lentils into the spiced rice mixture. Season, to taste.
Mix together the ingredients for the raita in a bowl and set aside.
While the lentils and rice are cooking, heat the sunflower oil in a large, non-stick frying pan over a medium heat and fry the onions for 8 minutes, then add the ginger and cook for another 2 minutes until softened and starting to turn golden. Serve the onions and ginger on top of the rice mixture, sprinkled with coriander.

See more Vegan recipes