Lentil Kedgeree



Recipe type: Lentils
Cook time: 60 mins
Total time: 60 mins


  • 1 1/4c Basmati rice
  • 1 1/4c Teja red split lentils
  • 3 1/4c Warm water
  • 1/2c Butter or olive oil
  • 1 Medium onion, chopped
  • 3/4tsp Crushed fresh ginger root
  • 1 Teja cinnamon stick
  • 6 Teja whole cloves
  • 1 Teja whole bay leaf
  • 1 1/4tsp Teja ground coriander
  • 1/2tsp Teja turmeric
  • 3/4tsp Freshly ground sea salt
  • 2 Green chillies, cut lengthwise


Wash the rice and lentils thoroughly in cold water. Drain well. Put drained rice and lentils into a large bowl and cover with the warm water. Soak for 30 mins, then drain very thoroughly, reserving the water. Heat the butter or olive oil in a large saucepan. Stir in the onion and fry for 2-3 mins, stirring constantly. Add the ginger, garlic, cinnamon stick, cloves and bay leaf to the onion and continue cooking for 1 min. Add the rice and lentils to the fried onion, along with the coriander, turmeric, salt and green chilli. Stir over the heat for 2-3 mins, until the rice and lentils are evenly coated with the mixture. Pour the reserved water into the rice mixture and bring to a boil. Reduce the heat and cover the pan with a tight fitting lid. Simmer for 8-10 mins without stirring, or until the water has been completely absorbed. Stir the rice and lentils together, remove and discard the chillies, and serve immediately.

Posted in RECIPES

Leave a Reply