Lentil and Rice Kitchiri

Name: Lentil and Rice Kitchiri
Yield: Serves 4
Cuisine: Asian
Ingredients: 50 g/2 oz/¼ cup red lentils; 1 bay leaf; 225 g/8 oz/1 cup basmati rice, rinsed; 4 cloves 50 g/2 oz/4 tbsp butter; 4 cloves 50 g/2 oz/4 tbsp butter; 5 ml/1 tsp curry powder; 2.5 ml/½ tsp mild chilli powder; 30 ml/2 tbsp chopped fresh flat leaf parsley; salt and ground black pepper; salt and ground black pepper; 4 hard-boiled eggs, quartered, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This spicy lentil and rice dish is a variation on the original Indian version of kedgeree. Serve it as it is, or topped with quartered hard-boiled eggs if you’d like to add more protein. It is also delicious served on grilled large field mushrooms.

Ingredients

50 g/2 oz/¼ cup red lentils
1

Asia
India
Main course
Gluten-free
Vegetarian
Spicy

Method

Put the lentils in a pan, add the bay leaf and cover with cold water. Bring to the boil, skim off any foam, then reduce the heat. Cover and simmer for 25–30 minutes, until tender. Drain, then discard the bay leaf.
Meanwhile, place the rice in a pan and cover with 475 ml