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Kitchiri With Red Lentils

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50g/2oz/ cup red lentils, rinsed
1 bay leaf
225g/8oz/1 cup basmati rice
4 cloves
50g/2oz/4 tbsp butter
5ml/1 tsp curry powder
2.5ml/ tsp mild chilli powder
30ml/2 tbsp chopped flat leaf parsley
Salt and freshly ground black pepper
4 hard-boiled eggs, quartered, to serve (optional)


Serves: 4


1. 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.

2. Meanwhile, place the rice in a pan and pour in enough cold water to cover it. Swirl the rice and water, then drain it in a sieve. Repeat once more, then return the drained rice to the pan. Cover with 475ml/16fl oz/2 cups boiling water. Add the cloves and a generous pinch of salt. Cook, covered, for 10-15 minutes, until all the water is absorbed and the rice is tender. Discard the cloves.

3. Melt the butter in a frying pan over a gentle heat, then add the curry and chilli powders and cook for 1 minute.

4. Stir in the lentils and rice and mix well until they are coated in the spiced butter. Season the mixture to taste and cook for 1-2 minutes until heated through. Stir in the parsley and serve with the hard-boiled eggs, if using.

Energy 335Kcal/1397kj; Protein 7.2g; Carbohydrate 52g of which sugars 0.4g; Fat 10.7g of which saturates 6.5g; Cholesterol 0mg; Calcium 19mg; Fibre 0.6g; Sodium 80mg

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