Name: Lentil Kedgeree Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 cup lentils, rinsed; 1 cup basmati rice; 2 tablespoons vegetable oil; 1 onion, diced; 2 cloves garlic, minced; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper; 2 cups vegetable broth; 1 cup frozen peas; 4 hard-boiled eggs, peeled and quartered; Fresh cilantro, for garnish; Salt, to taste; Pepper, to taste

Photos of Lentil Kedgeree Recipe

How To Make Lentil Kedgeree

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

1 cup lentils, rinsed
1 cup basmati rice
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
2 cups vegetable broth
1 cup frozen peas
4 hard-boiled eggs, peeled and quartered
Fresh cilantro, for garnish
Salt, to taste
Pepper, to taste

Instructions

In a large pot, add the lentils and enough water to cover them. Bring to a boil, then reduce heat and simmer for 15 minutes or until the lentils are tender. Drain and set aside.
In a separate pot, cook the rice according to package instructions. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant.
Add the curry powder, cumin, coriander, turmeric powder, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices. Cook for another minute.
Add the cooked lentils to the skillet and stir to combine with the spice mixture.
Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to blend.
Stir in the cooked rice and frozen peas. Cook for another 5 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve the lentil kedgeree hot, topped with quartered hard-boiled eggs and fresh cilantro.