Spiced rice and lentils with roast squash

Spiced rice and lentils with roast squash

This is a filling vegan dinner for four people. It takes its inspiration from centuries-old kitchari or khichdi, which is a traditionally Indian dish of slow-cooked rice and lentils. We’ve added roast squash, coconut yogurt and a squeeze of lime to this comforting dish.

Spiced rice and lentils with roast squash

Next time: Try GBBO star Chetna Makan’s Bengali khichdi.

 

  • Serves icon Serves 4
  • Time icon Hands-on time 40 min

This is a filling vegan dinner for four people. It takes its inspiration from centuries-old kitchari or khichdi, which is a traditionally Indian dish of slow-cooked rice and lentils. We’ve added roast squash, coconut yogurt and a squeeze of lime to this comforting dish.

Next time: Try GBBO star Chetna Makan’s Bengali khichdi.

 

Nutrition: per serving

Calories
67.4g (10.8g sugars)
Fat
10.7g (1.7g saturated)
Protein
19g
Carbohydrates
67.4g (10.8g sugars)
Fibre
9.2g
Salt
0.4g

Ingredients

  • 500g butternut squash or pumpkin, cut into wedges
  • 3 tbsp olive oil
  • 130g basmati rice
  • 200g split red lentils
  • 1 onion, finely chopped
  • 1 thumb-size piece ginger, grated
  • 2 garlic cloves, crushed
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 1-2 tsp medium chilli powder (to taste)
  • 1.2 litres vegetable stock (gluten free if need be)
  • 200g spinach leaves
  • Yogurt, chilli flakes and lime wedges to serve (optional)
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Method

  1. Heat the oven to 180ºC fan/gas 6. Toss the squash on a baking tray with 1 tbsp of the oil and some salt. Roast for 20-25 minutes or until tender.
  2. Meanwhile, tip the rice and lentils into a sieve and rinse under cold water for a few minutes or until the water turns from cloudy to clear.
  3. Heat the remaining oil in a saucepan, add the onion and a pinch of salt and fry over a medium heat for 8-10 minutes. Add the ginger, garlic and spices, then cook for 1 minute. Stir in the lentils, rice and stock. Bring to a simmer and cook over a low-medium heat, covered, for 25 minutes, stirring regularly. Add a splash more water if it starts to thicken too much.
  4. Stir the spinach into the rice and let it wilt for a couple of minutes. Season to taste, then share among bowls, top with the squash/pumpkin and, if you like, serve with yogurt, chilli flakes and lime wedges for squeezing

Nutrition

Calories
67.4g (10.8g sugars)
Fat
10.7g (1.7g saturated)
Protein
19g
Carbohydrates
67.4g (10.8g sugars)
Fibre
9.2g
Salt
0.4g

delicious. tips

  1. Easy swaps: For ease you could try a kitchari spice mix instead of individual spices, available from steenbergs.co.uk.

Buy ingredients online

Recipe By

Esther Clark

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