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.
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
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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.
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In a separate pot, cook the rice according to package instructions. Set aside.
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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.
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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.
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Add the cooked lentils to the skillet and stir to combine with the spice mixture.
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Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to blend.
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Stir in the cooked rice and frozen peas. Cook for another 5 minutes, stirring occasionally.
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Season with salt and pepper to taste.
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Serve the lentil kedgeree hot, topped with quartered hard-boiled eggs and fresh cilantro.
Nutrition
- Calories : 398kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 310mg
- Total Carbohydrates : 62g
- Dietary Fiber : 10g
- Sugar : 4g
- Protein : 17g
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