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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Lentil and Rice Kitchiri

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of