enough for two servings
WHAT'S IT GOOD FOR
yellow lentils: high in fiber, folate, iron and magnesium
rice: high in protein, energy
turmeric: antioxidants, iron, manganese
INGREDIENTS
2 large carrots
1 tbsp coconut oil
1/2 tsp ground cumin
a pinch chili flakes
1 tsp ground turmeric
1 tsp frehsly grated ginger
1 tsp ground coriander
100 g yellow lentils
100 g basmati rice
500 ml water
100 ml coconut milk
a handfull baby spinach
1/4 bunch cilantro
salt & pepper
GOOD TO HAVE: a large pot, peeler
HOW TO
1. Peel and chop carrots roughly into small chunks. Heat oil in a large pot over medium heat. Add cumin, chili, turmeric, ginger and coriander. Stir so that the spices can really develop their flavor. Then add yellow lentils, rice and carrots. Stir together a bit so that everything is evenly covered with the spices.
2. Add water and bring stew to boil, cover and simmer over low heat for about 30 to 45 minutes (add more water if needed). Add coconut milk, mix well and feel free to simmer longer, if desired. Then everything gets really creamy and thick. Chop baby spinach and cilantro roughly and once the rice and lentils are cooked, add it to your kitchari. Season with salt and pepper. Turn off heat, cover, and let it sit for about 5 minutes, or until greens are tender. Serve hot or warm. Enjoy!