Vegetable Kitchari Style Lentils

Name: Vegetable Kitchari Style Lentils | Asda Good Living
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 190g dry split pea lentils; 90g white long grain rice; 2tbsp vegetable oil; 1/2tsp cumin; 1/2tsp ground coriander; 1/2tsp ground turmeric; 1/2tsp ground cinnamon; 1 litre vegetable stock; 1tbsp freshly grated ginger; 180g green beans, trimmed and cut into half; 150g of cauliflower, cut into half florets; 150g courgettes, diced into 2cm cubes; 50g of spinach OR kale, about a large handful or so; 1 Pack of Asda Growers coriander (30g)

Experience a taste of India with this traditional recipe inspired by Ayurveda – a natural, Indian medicinal system.

By Asda Good Living,15th December 2021

Cook: 1 Hour 15 Mins

Serves: 4

Price: £2.80 per serving

Nutritional Information

Each 421g serving contains

Energy
1461kj
349kcal

17%

Fat
7.6g

Low
11%

Saturates
1.3g

Low
7%

Sugars
3.4g

Low
4%

Salt
1.09g

Low
18%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
347kj/83kcal

Ingredients

190g dry split pea lentils

90g white long grain rice

2tbsp vegetable oil

1/2tsp cumin

1/2tsp ground coriander

1/2tsp ground turmeric

1/2tsp ground cinnamon

1 litre vegetable stock

1tbsp freshly grated ginger

180g green beans, trimmed and cut into half

150g of cauliflower, cut into half florets

150g courgettes, diced into 2cm cubes

50g of spinach OR kale, about a large handful or so

1 Pack of Asda Growers coriander (30g)

Method

Start by rinsing the lentils and rice in several changes of cold water until water runs clear, set aside.

In a large pot, heat the cooking oil over a medium to high heat, then add the cumin, ground coriander, ground turmeric, ground cinnamon and stir until fragrant not burnt (30 - 40 seconds should do it), add the grated ginger and cook for a further 30 seconds.

Now add the lentils and rice mix to the pot along with the vegetable stock, cut cauliflower florets, diced courgettes and trimmed green beans. Bring to the boil and turn the heat down to allow it to simmer partially covered for about 40 - 50 minutes or until most of the water has been absorbed and the rice and vegetables are tender.

Just before serving, stir in a large handful of baby leaf spinach or kale to the pot and cover, cook for the last 2 minutes.

Finally serve with freshly chopped coriander and a spoonful of plain yogurt.