love lentils. Orange, yellow, brown, green, black, you name it – I like them. I
didn’t grow up eating lentils, for me they were an adult discovery. When I
found dal, the name of legumes in Indian food, I fell in love. For years I
ordered two things in every Indian restaurant I frequented. I didn’t prefer the
tikka masala or butter chicken, oh no. At the top of my order were Dal Tadka, the
yummy Lentil Curry, and Saag Panar, the delicious fresh cheese and spinach dish
that is spicy and soothing at the same time.
it was my sister who first introduced me to Kitchari, the lentil and rice combo
that is full of flavor and is light and super easy to prepare. I like to make a
double recipe and have leftovers to scoop into naan bread later in the week.
See if this recipe doesn’t make you and your family happy eaters for dinner and
lunch the next day and for snacks the following.
Cups Brown Basmati Rice
Cup Red Lentils (or any color you can find!)
EACH Zucchini, Yellow Squash, Sweet Potato, chopped
Cup Pumpkin Seeds
Freshly Cracked Black Pepper
Braggs Amino Acids* (optional)
Cup Coconut Milk
Cup Freshly Squeezed Lemon Juice
Salt and Freshly Cracked Pepper
the rice, lentils and water in a stockpot. Bring a boil, reduce the heat and
simmer, covered for 15 minutes.
the zucchini, yellow squash and sweet potato to the pot, layering them on top
of the rice and lentils. Cover again and cook until the mixture has absorbed
all the water – about 20 minutes.
sauté pan, heat the oil and cook the green onions and pumpkin seeds with the
turmeric, garam masala and a good grating of black pepper. Cook until the green
onions are wilted about 5 minutes. Stir in the Braggs, coconut milk and cook
and stir until warm. Add in the lemon juice.
the coconut mixture into the cooked rice and veggie pot and gently stir to
combine. Season to taste with salt and pepper and garnish with the green
that you can find in the health food section of your grocery store. They add a
delicious “umami” taste to the dish without salt, fat or calories.