Kitchari with Carrots and Turmeric
A colorful, Ayurvedic-inspired dish made of rice and lentils, refined with warming spices and fresh vegetables. A healthy 'soul food' that is rich in plant-based protein.
By Simon Leber
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Tags: Main Course, Vegetarian, Vegan, Asian Recipes, Dinner, Healthy
Ingredients
- 160 g red lentils
- 160 g basmati rice
- 2 tbsp coconut oil
- 1 tsp garam masala
- 1 tsp turmeric
- 200 g carrots
- 25 g ginger
- salt
- 100 g baby spinach
- 2 pieces scallions
- 30 g sesame seeds
- 1 tbsp coconut oil
- 1 piece lime
Instructions
- 1. Rinse the lentils and rice in a sieve with cold water.
- 2. Heat 2 tablespoons of coconut oil in a small pot. Add the garam masala and turmeric and toast briefly.
- 3. Stir in the lentils and rice and pour in 800 ml of water. Bring to a boil, cover, and let simmer for 20 minutes.
- 4. Meanwhile, peel and grate the carrots, and peel and finely grate the ginger.
- 5. Add the carrots, ginger, and 200 ml of water to the rice and lentil mixture in the pot. Season with salt and cook for another 10 minutes over low heat.
- 6. In a small pan, toast the sesame seeds over medium heat without oil for about 2 minutes.
- 7. Add one tablespoon of coconut oil to the sesame seeds and sauté the scallion rings in it.
- 8. Add the spinach to the pan and let it wilt over low heat.
- 9. Divide the kitchari into bowls, arrange the spinach-sesame mixture on top, and drizzle with fresh lime juice.