Tomato & spinach kitchari
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 130g basmati rice
- 200g split red lentils
- 3 tbsp olive oil
- 1 onionfinely sliced
- 1 thumb-sized piece gingerfinely grated
- 2 garlic clovescrushed
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1-2 tsp medium chilli powder
- 1.2l vegetable stock
- 150g cherry tomatoes
- 200g spinach
- 1 red chillifinely chopped
- chapatisto serve (optional)
Nutrition: Per serving
- kcal420low
- fat11glow
- saturates2g
- carbs57g
- sugars6g
- fibre9g
- protein19g
- salt0.2g
Method
step 1
Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
step 2
Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
step 3
Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.
