Tomato & spinach kitchari served in a dish

Tomato & spinach kitchari

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(15 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal420
  • fat11g
  • saturates2g
  • carbs57g
  • sugars6g
  • fibre9g
  • protein19g
  • salt0.2g
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  • 130g basmati rice
  • 200g split red lentils
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 thumb-sized piece ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 1-2 tsp medium chilli powder
  • 1.2l vegetable stock
  • 150g cherry tomatoes
  • 200g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 red chilli, finely chopped
  • chapatis, to serve (optional)


  1. Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.

  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.

  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.

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Comments, questions and tips

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7th May, 2020
Added a small squeeze of lemon and a tsp garam masala right at the end. Lovely
Dave Nunn's picture
Dave Nunn
2nd May, 2020
Often have an issue with GF recipe ingredient quantity, but this was spot on and will be used again. Had with GF chapatis
6th Sep, 2019
The recipe in the magazine says it's for two!
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