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Lentils.org

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Lentil & Smoked Salmon Kedgeree

Prep Time: 35 Minutes

Total time: 45 Minutes

Servings: 10

A traditional English dish of flaked fish, hard boiled eggs, rice, and lentils.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    ¼ cup (60 mL) vegetable oil

    2 cups (500 mL) yellow onions, small dice

    2 Tbsp (30 mL) minced garlic

    2 Tbsp (30 mL) curry powder

    1 tsp (5 mL) ground turmeric

    1 tsp (5 mL) cumin

    ½ tsp (2 mL) cayenne pepper (optional)

    2 ½ cups (625 mL) whole red lentils, dry and rinsed

    2 cups (500 mL) basmati rice, rinsed

    4 cups (1 L) vegetable broth

    2 (28 oz) cans diced tomatoes, undrained

    2 cups (500 mL) frozen peas

    1 lb (500 g) smoked salmon, flaked

    10 hard-boiled eggs, chopped

    salt and pepper, to taste

    fresh cilantro or parsley, chopped, for garnish (optional)


Directions

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook for 5 minutes, or until softened. Add garlic and cook for another minute, until fragrant.
  2. Add curry powder, turmeric, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
  3. Add lentils, rice, and broth. Stir well to combine and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice and lentils are cooked through and the liquid has been absorbed.
  5. Add tomatoes with their juices, peas, salmon, and eggs. Season with salt and pepper to taste.
  6. Gently heat for a few minutes until everything is warmed through. Avoid overcooking the salmon.
  7. Serve hot, garnished with chopped fresh cilantro or parsley.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 620
  • Total Fat 16 g
  • Saturated Fat 3 g
  • Cholesterol 195 mg
  • Carbohydrates 81 g
  • Dietary Fibre 13 g
  • Sugar 9 g
  • Protein 33 g
  • Sodium 780 mg
  • Potassium 1176 mg
  • Folate 21 mcg