Tomato & spinach kitchari

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

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 420
fat 11g
saturates 2g
carbs 57g
sugars 6g
fibre 9g
protein 19g
salt 0.2g

Ingredients

130g basmati rice
200g split red lentils
3 tbsp olive oil
1 onion, finely sliced
1 thumb-sized piece ginger, finely grated
2 garlic cloves, crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder
1.2l vegetable stock
150g cherry tomatoes
200g spinach
1 red chilli, finely chopped
chapatis, to serve (optional)

Tip

The lowdown on kitchari

Kitchari is a savoury porridge-type dish. It should have a thick, creamy texture and gently spiced flavour.

Method

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