Tomato and Spinach Kitchari

Name: Tomato and Spinach Kitchari
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp Olive Oil; 1 Onion, Finely sliced; 2 tsp Turmeric; 2 tsp Cumin Seeds; 150g Cherry Tomatoes; 200g Spinach; 130g Basmati Rice; 200g Split Red Lentils; 4 Chapatis, to serve; 20g Ginger, Thumb-sized, finely grated; 2 Garlic Cloves, Crushed; 2 tsp Ground Coriander; 1 tsp Medium Chilli Powder; 1 Fresh Red Chilli, Finely chopped; 1.2l Vegetable Stock

Vegetarian

Dairy Free

10m prep time

50m total time

Easy level

15 ingredients

Tomato and Spinach Kitchari recipe by Cherrypick

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

Method

Based on 4 servings, adjust as needed.

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 and season to taste with salt.

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.