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Tomato & spinach kitchari

Tomato & spinach kitchari served in a dish

Tomato & spinach kitchari

Name: Tomato & spinach kitchari
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 130g basmati rice; 200g split red lentils; 3 tbsp olive oil; 1 onion finely sliced; 1 thumb-sized piece ginger finely grated; 2 garlic cloves crushed; 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 chilli finely chopped; chapatis to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.8 out of 5.92 ratingsRate

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Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

130g basmati rice
200g split red lentils
3 tbsp olive oil
1 onion

finely sliced
1 thumb-sized piece ginger

finely grated
2 garlic cloves

crushed
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 chilli

finely chopped
chapatis

to serve (optional)

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Nutrition: Per serving

kcal420

low
fat11g

low
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.

RECIPE TIPS

THE LOWDOWN ON KITCHARI

Kitchari is a savoury porridge-type dish. It should have a thick, creamy texture and gently spiced flavour.

Recipe from Good Food magazine, July 2019

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A star rating of 4.8 out of 5.92 ratings

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