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Lentils.org

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Lentil Kitchari

Prep Time: 5 Minutes

Total time: 40 Minutes

Servings: 10

A traditional Ayurvedic dish made with lentils, rice, coconut milk, cumin, and ginger, served warm and garnished with cilantro.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 ½ cups (375 mL) split red lentils, dry

    1 ½ cups (357 mL) basmati rice

    2 Tbsp (30 mL) olive oil

    1 Tbsp (15 mL) cumin seeds

    2 tsp (10 mL) fresh ginger, minced

    1 tsp (5 mL) turmeric, ground

    1 Tbsp (15 mL) salt

    1 Tbsp (5 mL) black pepper, finely ground

    8 cups (2 L) water

    2 cups (500 mL) coconut milk

    2 cups (500 mL) fresh cilantro, minced


Directions

  1. In a large fine mesh strainer, rinse the rice and lentils under cold water until the water runs clear.
  2. In a large pot, warm oil over medium to high heat. Add cumin seeds and ginger and cook until seeds begin to brown, add the turmeric.
  3. Add rice and lentils to the pot and season with salt and pepper. Add water and coconut milk.
  4. Increase heat to bring the mix to a boil, then reduce to a simmer. Simmer for 30 minutes, uncovered, stirring frequently to reach an oatmeal-like consistency. The lentils and rice should be creamy and tender.
  5. Adjust seasoning if needed. Garnish with cilantro. Serve immediately or store chilled for up to three days.

Nutritional Information

  • Serving Size: 1 ¼ cups (310 mL)
  • Per serving:
  • Calories 270
  • Total Fat 4 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 46 g
  • Dietary Fibre 5 g
  • Sugar 2 g
  • Protein 10 g
  • Sodium 720 mg
  • Potassium 353 mg
  • Folate 2 mcg