This recipe inspired the classic breakfast dish Kedgeree, and I recommend it for breakfast

Prep Time
30 mins
Cook Time
40 mins hob
Total Time
50 mins (tasks done in parallel)

Ingredients

• 2 tablespoons of oil
• 125g of green lentils
• 225g basmati rice, or if not available long grain white rice.
• 1 onion chopped in what ever shape you like.
• 1 clove garlic crushed/sliced
• 1 litre of veg stock (I use heaped teaspoon of marmite/yeast extract in 1 litre water)
• 2 cloves
• seeds from 3 cardomen pods
• 2 bay leaves
• 1 teaspoon of ground cinnamon
• 2 teaspoons of ground coriander
• 2 teaspoons of cumin seeds
• 2 tablespoon of tomato puress
• pepper
• 3 tablespoons fresh coriander/parsley

Instructions

1. Cook the lentils as per packet instrucions, and drain.
2. Whilst the lentils are cooking fry the onion and garlic in the oil for five minutes.
3. Add the rice, stir well until the grains are coated in oil, then add the spices and cook for at least a further minute or so.
4. Add the lentils, stock, tomato puree, pepper, and bay leaves. Bring to the boil, then cover and simmer for 20 minutes, when the rice should be soft.
5. Add the fresh coriander/parsley and more pepper if required, remove bay leaves before serving.